Hi everyone! ❤️ For today’s post I have prepared a yummy recipe to share with you that I have been making quite a lot! 😋 I often serve my Vegan roast curry as a side dish but if you were to add tofu, quorn or other sources of meat free protein it could be made into a vegan main meal! 🤤 Now to answer that major question: no I’m not a vegan 🙄😂…but my sister is so I tend to enjoy seeing what I can make her (and the rest of the family tend to like it too…look at me tooting my own horn! 😏😂) and most days I might as well be vegan with what leaves the kitchen after I’ve been cooking up a storm! ⚡
My recipes don’t usually require measurements as I’m very random with what I use but luckily for this one I have taken note of what you generally need to make vegan roast curry so let’s get to it! 🔪
2 bags of small baby potatoes all quartered (I do make a lot but only because it gets eaten and none goes to waste! 😂)
1 small carved + diced Pumpkin (optional but trust me if at all possible you’ll be glad it went in!)
1 large finely diced onion
2 diced spring onions
Herbs: turmeric, curry powder, rosemary and sage (a teaspoon each)
A vegetable stock cube in a litre of water.
1. Mash the onions with the herbs in a pestle and mortar to make a curry paste (very messy but every drop is worth it!).
2. Fry the spring onions (⚠️ not the mashed onions!) in heated vegetable oil and when all is cooked add the vegetable stock + heat it up!
3. Roast the pumpkin with vegetable oil on a tray in the oven until cooked.
4. Place all of the potatoes and the onion curry paste mixture into the fried spring onions and leave to simmer until the potatoes are almost cooked (around 30 minutes).
5. Take the pumpkin out of the oven and pour the potatoes over it and stir it all in. Put it back in the oven until the potatoes are cooked.
6. All that’s left to do is tuck in and enjoy!!! 😋
Thank you for reading! 😉 I hope you like this recipe and it works out well if you try it! Take care and have a lovely day! ❤️