"Chip shop" vegetable curry from Cook Share Eat Vegan: Delicious Vegan Recipes for Everyone (page 90) by Aine Carlin

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Notes about this recipe

  • SugarFree_Vegan on April 29, 2020

    A really easy curry to customise to what you have in your fridge and freezer, the sauce element would work well with some many veggies. You could add some chickpeas or green lentils to add some protein to your meal. I used some coconut milk powder (which I favour over cans for its convenience for making up smaller amounts of milk) mixed with some boiling water to make up enough milk for a 2 portion meal. Very tasty and not too sickly like so many coconut milk based curries.

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