This vegan curry is one of my favs. Perfect for a cold winters day to warm and comfort you! You can use chickpeas or Tofurkey salted chicken for this recipe. The chickpeas are healthier but I think the chicken is tastier!
- 1 butternut squash diced
- 200g brown basmati rice
- 1 tbsp coconut oil
- 1 red onion, diced
- 1 white onion sliced
- 2 tbsp mild curry paste
- 1 can low fat coconut milk
- 4 large tomatoes, roughly chopped
- 400g can chickpeas, rinsed and drained/cooked tofurky chicken
- 3 tbsp fat-free coconut yogurt
- 2 table spoons of vegan oat cream
- small handful coriander, chopped
- wholemeal chapatis
COOK the rice in boiling salted water, as per pack instructions.
HEAT the coconut oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned.
ADD the onions and the curry paste and a tiny bit of coconut milk fry for 3-4 mins more.
POUR over the remaining coconut milk, then cover and simmer for 15-20 mins, or until the squash is tender.
ADD the tomatoes and chickpeas/Tofurky chicken, then gently cook for 3-4 mins, until the tomatoes slightly soften.
TAKE off the heat and stir through the coconut yogurt, vegan cream and coriander.
SERVE with the rice and some wholemeal chapattis.