As Veganuary comes to an end, I am proud to share one of my favourite vegan dinners. Pomegranates are something I tend to have in the fridge because they make the perfect addition to desserts, curries, and salads! In this dish, they add a wonderful, sweet flavour and give a juicy and crunchy texture to an otherwise soft dish.
The vegan diet is often controversial and while it is not a diet I follow, there are numerous benefits of veganism for our health and the health of our planet. Vegan diets are more sustainable than diets high in red meat and animal products. In addition, they encourage us to eat a wide range of plants which can increase our fiber, vitamin and mineral intake. It is important to note though that this diet may not be suitable for everyone and those that chose to follow veganism must ensure they maintain good sources of protein, iron, B12 and other essential nutrients in their diet.
Serves 4| Total time: 40 minutes| Difficulty: Easy
Ingredients:
4 large sweet potatoes, peeled and cut into 2-3 cm cubes
2 cans of chickpeas
5 cloves of garlic, crushed
1 red onion, finely chopped
1 tbsp Thai red curry paste
½ tbsp soft brown sugar
2 tsp garam masala (and extra for sweet potatoes)
2 curry leaves
½ tsp cumin
1 tsp ginger
1 tsp tomato puree
2 medium pak choi, roughly chopped
1 can coconut milk
½ cup vegetable stock
2 ½ tbsp peanut butter (smooth or crunchy for added texture)
Sunflower oil
Salt and pepper to taste
Seeds of 1 pomegranate
To serve: rice, poppadoms or bread
Method :
1. Preheat oven to 180°C fan
2. In a pan, add the sweet potatoes and boil for 6-7 minutes.
3. Add the par-boiled sweet potatoes and chickpeas to a roasting tin.
4. Season with ½ tsp garam masala, salt pepper and drizzle over 1 tbsp sunflower oil. Coat everything in the seasoning and oil and bake for 25 minutes or until golden and roasted
5. Meanwhile, in a large pot heat 1 tbsp sunflower oil.
6. Add the red onions and gently fry until soft. Then, add the pak choi and fry until slightly brown and soft. Remove from the pot.
7. On a low heat, add to the pot the garlic, brown sugar, curry paste, garam masala, curry leaves, cumin, ginger, tomato puree. Allow for the flavours to simmer together for 1-2 minutes. You can add some water if the ingredients begin to stick to the bottom of the pan.
8. Next, add in the coconut milk, stock and peanut butter. Mix to combine everything together and bring to a simmer.
9. Simmer for 15 minutes, stirring occasionally
10. When the vegetables have finished roasting, add them to the pot with the red onion and pak choi and simmer for 5 more minutes.
11. To serve, spoon the curry into a bowl and top with pomegranate. Serve with rice, poppadoms or bread
You can also keep the roasted sweet potatoes and chickpeas separate and spoon the curry over when serving instead. Chef’s choice!
I hope you enjoy this tasty dish!
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