The simplest vegan curry.
The cauliflower really makes this one.
Cooking Time (Includes Preparation Time): 50 Minutes
2 Sweet Potatoes
2 Brown Onions
Knob of Ginger
2 Tins of Plum Tomatoes
Total Cost - £9.73
Slice up 2 brown onions. Add to a frying pan with a splash of olive oil. Fry until caramelised.
Peel and cube sweet potato. Add to frying pan. Fry until the outside of the sweet potatoes start to caramelise.
Now add a knob of ginger (chopped in to matchsticks) and 2 chopped cloves of garlic. Add 3 tablespoons of curry powder, and a heaped tablespoon of mango chutney.
Mix everything together, and then add 2 tins of chopped tomatoes. Refill each of the tins halfway with water and add that in.
Break up your cauliflower in to florets and add to the curry. Stir everything together, and then leave to bubble down for 30 minutes until thick and all the vegetables are perfectly cooked through.
Get your rice on (follow pack instructions).
Serve your curry over a bed of steaming rice. Add a dollop more mango chutney and tuck in.