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Store Cupboard Vegan Curry

What we’ve done here is chuck everything we could find in our store cupboard into a curry and it created a delicious dish! We couldn’t not share…

Instructions

  • Boil or steam the kale for a couple of minutes while sauteing the onion and eggplant. Stir in the curry powder, heat for one minute then stir in the tomatoes and chickpeas with 100ml of water. Bring to a boil, cover and simmer for 5 to 10 minutes. Add the kale and spinach until wilted and serve with rice.

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