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The Easiest Vegan Curry

Prep Time 5 minutes
Cook Time 40 minutes
Servings 5 servings

Ingredients

  • 1 onion peeled and finely sliced
  • 4 large potatoes I used 6 very small red potatoes + 3 small brown potatoes
  • 1 head broccoli chopped
  • 3 large carrots peeled and chopped
  • 1 1/2 cups boiling water
  • 1 tin chickpeas drained and rinsed
  • 1/2 jar Maya Kaimal’s Kashmiri Curry Indian Simmer Sauce
  • 1 cup chopped kale added at the end

Instructions

  1. Peel and finely slice the onion. Also peel and roughly chop the potatoes, broccoli, and carrots into similar sized pieces (the smaller the pieces, the faster they'll cook).

  2. In a pot on the hob/stove, fry off the onions until they start to turn golden brown (I use water for this, but feel free to use oil)

  3. Add the potatoes, broccoli, carrots, and boiling water.
  4. Drain and rinse a tin of chickpeas and add this to the pot as well, along with your curry sauce.
  5. Let simmer for ~30 mins, or until the vegetables are soft.

  6. Add kale and cook for another 10 minutes or so, until the curry has reached your desired consistency.

  7. Serve with rice and top with nutritional yeast. Enjoy!