Vegan Cottage Curry with Vegetables
Ingredients
- 1/2 onion
- 1 clove garlic
- 2 tbsp olive oil
- 3 small carrots
- 1/2 sweet potato
- 1/2 yellow courgette
- 1/2 block tofu
- 2 cups kale
- 1 can diced tomatoes
- 1 can coconut milk
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili flakes
- 1 tbsp curry powder
- 1/2 tsp cinnamon
- Salt and cracked pepper
Preparation
Heat olive oil in a large pot over medium heat
Add chopped onion and minced garlic, sauté until softened and fragrant
Stir in smoked paprika, cumin, chili flakes, curry powder, and cinnamon, cooking for one minute to release aromas
Add carrots, sweet potato, yellow courgette, and tofu, stirring to coat with spices
Pour in diced tomatoes and coconut milk, then add kale and season with salt and cracked pepper
Bring to a simmer and cook until vegetables are tender, about 15-20 minutes
Serve hot with steamed quinoa
