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- 1 middle sized x purple sweet potato - cubed + leave the skin!
- 1 big x potato - cubed + leave the skin!
- 1 x carrot, sliced
- 1 good x handfull green beans - halfed
- 1,5 x tomato - cut in wedges
- 1,5 cup textured soy soaked in water - available at organic, health and vegan food stores
- 1 small x onion, chopped
- 2 big cloves garlic - grated
- 1 thumb big x piece of ginger - grated
- 2 tspn curry powder
- 2 tspn masala curry powder
- 2 tspn cumin powder
- 2 tspn coriander powder
- 1 tspn paprika powder
- 3 generous tspn indian roganosh curry paste
- 3/4 x bottle passata tomato
- 1/4 x tin diced tomatoes
- 1 tspn nuttelex dairy free sunflower margarine
- 1/2 x mussles beef style stock cube (its vegan!)
- 1 small bunch fresh coriander, chopped
- 1/2 x a small cauliflower
- 1/2 tspn tumeric powder
- 1 cup basmati rice
- 1 tspn nuttelex dairy free margarine
First put the soy pieces in a bowl of water and let it soak for 15 min.
Heat some sunlower oil in a heavy based pot or pan with lid. Add 2 tsp of Curry powder, 2 tsp of Masala Curry powder, 2 tsp of cumin powder, 2 tsp of Corinader powder, 1 tsp paprika powder. Stir well.
Add the in water soaked textured soy pieces (squeeze out the water again!) and fry for 5 min. Cover the soy with the spices and stir well.
When the soy has been fried for 5 min, add the grated ginger, garlic and chopped onion. Stir well.
Also add your cubed purple/red sweet potato and potato. Fry for further 5 min.
Its time for the tomato. Add 1/4 tin of diced tomatoes and 3/4 bottle of passata tomato. You probably will need a splash of water as well. Add half a Musslels beef style stock cube (its vegan!) + 3 tsp indian Roganosh Curry paste and stir well. Turn the heat down to a simmer and shut the lid. Let it simmer for 15 min, but stir in between.
Now its time for the lemon juice, green beans and tomatoes. Season with salt and a pinch of stevia or raw sugar. Add 1 tsp Nuttlex dairy free Margarine and give it another 5 min simmer. To the end add the fresh chopped coriander. Give it 2 more min and turn off the heat. Shut the lid and give the Curry a rest of 15 – 20 min.
While the Curry rests, process the cauliflower in your food processor and add to a pot with a splash of water. Heat it up and add 1 tsp of Nuttlex dairy free Sunflower Margarine and half a tsp tumeric powder. Also cook the Basmati rice like advertised. The cauliflower will not need much time … 10min. When ready, mix the rice and cauliflower together and stir well.
The Curry is ready now. Just plate up with the rice and some bread and ENJOY