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 the sweet potatoes. Add the cubes to a frying pan with some oil. Fry until the outside of the sweet potatoes start to caramelise.
Add a knob of ginger (chopped into matchsticks) and 2 chopped garlic cloves. Add 3 tablespoons of curry powder, and a heaped tablespoon of mango chutney. Mix everything together.
Add 2 tins of chopped tomatoes. Refill each of the tins halfway with water and add to the pan.
Break up your cauliflower into florets and add to the curry. Stir everything together.
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 of mango chutney and tuck in.