So the lovely & beautiful instagrammer Veganoga (who's wonderfully inspiring fitness account is veganogafit) posted a curry on her story a few week ago and she was kind enough to send me the recipe.
I was completely inspired to try this simple yet uberly yummy recipe immediately and after a phone call or two and a few tiny tweaks I hosted a dinner party that same evening with the curry as our main course. Paired with rice and savoury sweet potato blondies it was a hugeeeeee success and we all rolled home far too stuffed never wanting to eat again.. well thats how I felt, self control of a Labrador (known especially for their greedy eating habits LOL)
Chopped red onion
Vegan red curry paste
Herby herbs - I have a very chuck 'em all in cooking style so might have used a little oregano, basil, curry powder, turmeric, cumin, cinnamon, pepper, chilli flakes, paprika... use whatever you have and fancy, the red curry paste has a ton in alone.
Chop the sweet potato into small chucks and lightly steam
When they are almost soft remove them and add the sweet potato, broccoli, chick peas, garlic and red curry paste to pan. (plus all herby herbs you fancy)
Cover and simmer on a medium-low heat until the veggies are soft and cooked to taste.
Thankyou Veganoga x