Vegan one pot curry

awesome flavours with minimum fuss (and washing up)…

Serves: 4

Prep time: 5 mins

Cooking time: 25 mins

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal


300g closed cup mushrooms

125g frozen peas

Curry Sauce:

2tbsp extra virgin olive oil

2 brown onions finely diced

2 garlic gloves, crushed

1tbsp garam masala

1tbsp ground turmeric

1tbsp ground coriander

1x 400ml can of chopped tomatoes

1x 400ml can of coconut milk

2 large salad tomatoes, diced

2tbsp tomato purée

To serve:

4x portion of rice or beans (around 75g of cooked rice or beans each), or low-carb alternative like cauliflower rice

Handful of coriander, rough chopped


Fry the onion in the olive oil for 5 mins then add the garlic and spices and cook for a minute, stirring often. Tip in everything but the mushrooms and peas and cook on high heat for 10 mins, stirring occasionally. Add the mushrooms and peas and cook for a further 10 mins.

Portion out the rice or beans and top with the curry. Sprinkle over with chopped coriander to finish. Absolutely delicious – enjoy x

notes: if you prefer a thicker curry, cook for another 10-15 minutes

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Published by misterrands


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