Great British Bake Off’s Karen Wright shares one of her vegetarian recipes – slip into a chickpea and potato curry

Happy New Year everyone ! It’s vegan again. Veganuary is a UK non-profit organization that promotes veganism by encouraging people to follow a vegan lifestyle during the month of January.

It didn’t start until 2014, which is pretty new, but of course there have been vegans for centuries. I’m not a vegan or vegetarian, but I’m interested in ethics and lifestyle and of course recipes.

One of my favorite recipes if I’m running out of time or fresh ingredients is my chickpea and potato curry, it just happens to be vegan too.

Using mostly wardrobe ingredients, I can make this curry the moment a pot of rice is cooked, so about fifteen minutes! The beauty of this is that if you have some fresh ingredients on hand you can add them too, spinach is good or potatoes fresh rather than canned.

I know some people think canned vegetables are off limits, but they can be a healthy and economical choice.

When we think about it more, we eat canned tomatoes, canned baked beans, canned mixed beans, etc. small dice so that it cooks quickly!

To make the curry, I wait for a large diced onion in olive oil, then I add a pinch of mashed garlic, ginger and chili.

I mix a heaping tablespoon of curry powder with a little water and add it to the pot, quickly followed by two cans of chopped tomatoes. I boil this mixture for a minute, then add a can of drained chickpeas and a large can of drained potatoes.

I then add salt to taste and then add the contents of a can of coconut milk. It gives a runny sauce at this point, but I boil it over low heat without a lid on the pan to reduce the volume and it will thicken it.

When the consistency has thickened, it’s ready to serve. I like to garnish it with a lemon zest and a handful of cilantro.

This amount will serve four, but there are only two in our house so I am using the leftovers to make totally delicious samosa style sausage rolls, I will share this recipe with you next week, watch this space for that!

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