Vegetable curry stew - #Meatfree #Vegan #DinnerIdeas

Yeah!  I've achieved one more step in my plant-based cooking, pulling off a vegetable curry stew that everybody in my house gave a thumbs up👍. This is one of those dinners that come about unexpectedly and has saved us from eating junk.

The beauty of it is that it is simple, using very few ingredients, and its main ingredients are veggies. Don't feel obligated to use the exact vegetables as mine.  I did not plan for them ahead of time. It just happened that we had a prepackaged roast vegetable medley, and I was not feeling up to roasting vegetables.  I needed a one-pot meal that wouldn't take up my time.

Vegetable curry stew made in an Instant Pot (Pressure Cooker).  It is completely meat-free, vegan, and Lenten friendly.


Before we get started, let me remind you that I generally cook for 5 people, so my ingredients are catering for that number.

I used a pressure cooker to make this, so you must adjust your time if you are using a stovetop.

Vegetable curry stew - step-by-step recipe


Ingredients:

500g vegetable medley (consisting of):

  • Chopped butternut}
  • Red onion
  • Zucchini
  • Bell peppers
  • Carrots
  • 3 tomatoes 
  • 400g canned chickpeas
  • 1 tbsp olive oil
  • 1 vegetable stock cube (or any vegetable seasoning of choice)
  • 2 tsp Masala curry powder

Instructions:

  1. Soak tomatoes in boiled hot water.
  2. Meanwhile, heat the olive oil in your pressure cooker (alternatively use a pot on a stovetop), add chopped veggies, chickpeas, vegetable stock cube or seasoning, and spice with  Masala curry powder and stir-fry.
  3. Remove the tomatoes from the boiling water and peel off the skin.  Transfer them to a food chopper and chop them to your desired consistency.  Add to the stir-frying vegetables and mix.
  4. Lock your electric pressure cooker and set it to 8 minutes (or vegetables).  If using a stovetop, cook on low heat until the butternut pieces are tender.
  5. Once done (and the IP or pressure cooker has fully released), your curry will be ready to serve.  SERVE with brown rice, or as is.

If you have canned chopped tomatoes in your pantry, you can easily replace the whole tomatoes with them.

Also, you can also process the tomatoes in a blender.  The tomatoes are what gives the "soup" to your curry. When cooking with tomatoes, I always sprinkle them with brown sugar (not too much).  This helps to retain the sweetness while cooking.  They tend to lose that during the cooking process and result in a bland dish.

We ate our vegetable curry stew with homemade steamed bread (my 17-year-old preferred it with cooked rice though).

This is one of the simplest and less stressing plant-based dinner recipes that I've ever made. The Fasting days are not for us to be preoccupied with food, so one-pot meals like this one are quite helpful.  It also helps that the meal is healthy.


I hope it will be useful to you and your family.  Don't forget to pin or share!

Instant Pot vegetable curry - #vegan #meatfree

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