Vegan Curry (of dreams)

This curry is really easy and healthy too. I’ve cheated and used a ready made paste but any guilt about this is immediately assuaged when you taste it.


  • Vegetable oil
  • 1 tbsp coconut oil
  • 1 large white onion
  • 1 aubergine
  • 1 sweet potato
  • 3 garlic cloves, finely chopped
  • Half a green chilli, finely chopped (more if you like it spicy)
  • 2 tbsp green curry paste (I use Thai Taste from Tesco)
  • 1.5 tbsp turmeric
  • 180g firm tofu, cubed (I use half a pack of Cauldron)
  • 400g tin coconut milk
  • 2 tbsp of ground almonds
  • 2 cardamom pods
  • 1 veggie stock cube
  • Half a lime
  • 3 large handfuls of fresh spinach, rinsed


  1. Heat the oils in a heavy saucepan.
  2. Finely chop the onion and add once oil is hot. Stir until browned slightly.
  3. Rinse and chop the aubergine and sweet potato into chunks.
  4. Turn down the heat and add the garlic and chilli (you don’t want them to burn), then add the tofu.
  5. Stir in the paste and turmeric and add the chunky veg until it’s covered in the paste mixture.
  6. Pour in the coconut milk and ground almonds (for some natural sweetness), then add the cardamon pods. Sprinkle in a veggie stock cube and squeeze in the lime juice.
  7. Turn up the heat until bubbling, then turn it back down and simmer with the lid on for about 30 mins.
  8. Take off the lid turn up the heat again until the sauce looks nice and thick and the veg is cooked through.
  9. Throw in the fresh spinach and stir it in the curry. It will naturally wilt because of the heat, but retain its flavour.
  10. Serve with rice, lentils and/or bread of your choice. I tend to steer away from naan as it’s often full of sugar.



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