This super simple curry is warming, really filling and very cheap. Ideal for batch cooking.
Ingredients
1 chopped white/brown onion
1 red pepper cut into strips
2tbsp oil (any type will do)
1tbsp curry powder
1/4tsp crushed red peppers (or chilli flakes)
1tbsp cane/brown sugar (can also use maple syrup)
4tbsp nutritional yeast
1tbsp tomato paste
1 can of chickpeas
1 can of coconut milk
salt to taste
Directions
1) In a large skillet, sauté onion and bell pepper in oil for 5-10 mins.
2) Add curry powder, crushed red pepper, sugar, nutritional yeast, tomato paste and chickpeas.
3) Sauté for about 3 mins.
4) Stir in coconut milk, add salt and continue to cook, stirring occasionally, until thick and creamy (about 10-15 mins)
Serve on rice with basil leaves to garnish. You can add whatever veg you want (I tend to add broccoli or a load of spinach), just increase the sauce ingredients if you’re putting a lot of veg in.
Source: thebuddhistchef.com – this is such a good resource for simple, healthy plant-based dishes.