It’s now around 18 months since I first started following a predominantly vegan food lifestyle. I say ‘predominantly’ knowing I’m going to get shot down for it because I am best effort 99% of the time. But if I find myself in a remote country pub where all that fits the bill is a £4 side salad then I may partake in something vegetarian rather than vegan. And you know what? Best effort is better than no effort and I’m not one for vegan militants, it helps precisely nobody.
Since then, I’m amazed at how much delicious food there is available with restaurants and supermarkets really coming up trumps. Ok, so they’re just following the money but if that makes it easier for me to live a life that’s better for the planet, I’m not complaining. But if I think about it – and it’s what I say to friends and family A LOT – how much meat do people really eat these days?
Growing up in the 80s, we definitely had meat at least 5 days a week. Now though, now even the most ardent ‘meat-eaters’ from a younger generation probably don’t eat anywhere near as much as they think. And one of our favourite meals to make is an entirely vegan curry which I’ve been making long before I stopped eating red meat around 15 years ago.
Not only is it fairly healthy, extremely nutritious and delicious, it’s also cheap as chips to make. Cheaper than chips perhaps. There’s too much mud-slinging about how expensive it is to eat vegan food. Well, yes. If you buy processed rubbish all the time then it can be very expensive. However, cooking from scratch using vegetables will never be more expensive than cooking using meat or fish. Fact.
So here we are, the recipe for a Sweet Potato, Spinach and Chickpea curry. I shared making this on my Instagram Stories last week and people loved it. It makes 4 portions exactly as it is, it comes up much like a stew so we don’t add anything else to accompany it. If you want to you can serve it with rice or chapatis, but that will of course take your spend over £4 (if you’re here for the budgeting!) I should also add that my local supermarket is a Waitrose so if you’re shopping anywhere else you can probably make this for less than £4, even more of a bargain.
- Roughly 700g sweet potatoes
- 1 x can of chickpeas, drained
- 1 x can of chopped tomatoes
- 1 x tsp chilli flakes
- 250g spinach (can use frozen if you prefer)
- Jar of curry paste of your choice, just make sure it’s suitable for vegans
- Peel and chop the sweet potatoes into approximately 2cm cubes. Bring a pan of water to the boil and add the potatoes, boiling until almost cooked.
- In the meantime in a separate pan, add the tomatoes, chickpeas, chilli flakes and half a jar of the curry sauce. The rest you can save for something else according to the jar instructions.
- Simmer the curry ingredients for around 10 minutes before adding the drained sweet potatoes to the pan
- Finally, add the spinach stirring through until it’s wilted which will take around 5 minutes
- Et, voila!
I’ve made this meal so many times that it doesn’t take me any longer than about 15 minutes. You can keep the leftovers in an airtight container for about 3-4 days but trust me, you’ll want it straight away for dinner the next day as it’s SO yummy. Do you have any favourite vegan dishes I can try?