Vegan Curry Feast Night 🔥 🌱 no coconut milk

Prepare the flatbreads by mixing 300g self raising flour, 300g yogurt, and a pinch of salt until a dough forms. Roll out and cook on a hot skillet until golden brown on both sides.

For the curry, heat oil in a pot and sauté 1 chopped onion, a large thumb of ginger (grated), and 5 cloves of minced garlic until fragrant.

Add 1 tsp mustard seeds, 1 tsp turmeric, 1/2 tsp ground coriander, 1 tsp cumin, 2 tsp curry powder, and 1 tsp fenugreek to the pot. Stir well to combine.

Incorporate 2-3 tsp of almond nut butter and 1/2 tsp cayenne pepper, mixing thoroughly.

Add 1 diced sweet potato, 2 cans of chickpeas (drained), 1 can of chopped tomatoes, and 500ml of vegetable stock to the pot. Stir and bring to a simmer.

Cook until the sweet potato is tender and the curry is thickened, about 20-30 minutes.

Spice Level:

Dietary