#MeatFreeMonday: Warming veggie curry

This Deliciously Ella curry is gluten-free, vegan and super-easy to make. It also freezes well too, so make a batch!


by Roxanne Ridge |
Published on

1 – Slice the potatoes into quarters, then place them in a saucepan and cover them with water. Bring the pan to the boil, once it’s boiling turn down the heat down to a simmer and let the potatoes cook for 20 mins, until they’re soft enough to easily pierce with a fork.

2 – Drain the water from the potatoes, then place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper. Mix everything together and place the lid on the pan. Bring this mix to the boil, then turn it down to a simmer and let it cook for about an hour.

3 – If you’re eating rice with this, put this on to cook now.

4 – About 15 mins before the end, once the carrots are soft, stir in the beans and spinach. Then allow the curry to cook for another 15 mins or so, then serve and enjoy!

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