Friday 27 September 2019

Autumn Vegan Caribbean Curry | Recipe

AD | Hello lovelies! I think by now, everyone on earth must know how much I love a yummy homemade curry for tea so for today's blog post I wanted to share one of my favourites to make during the Autumn time to remind me of the sunny weather.

| What You Will Need | One bag of Vegan No-Chick "chicken" strips from Iceland*. Two cloves of garlic. Three spring onions. One medium red pepper. One medium yellow pepper. One medium white onion. Two big white mushrooms. Four small potatoes. 300ml Water. 500ml plant-based milk. Turmeric. Curry Powder. Lemon Grass. Coconut oil spray.

| What To Do | Peel potatoes and garlic then cut potatoes, garlic and spring onions into small pieces whilst heating coconut oil in a pot. Fry garlic, spring and white onions and two teaspoons of your spices (turmeric, curry powder and lemongrass) until you feel like you're in the Caribbean (aka they smell beautiful). Add the remaining peppers, vegan no-chick "chicken" strips* and stir well. Add your water and plant-based milk, simmer on a low heat for around twenty minutes. Serve with boiled rice, vegan spring rolls and some fresh lemonade.

Are you a curry fan like me? Do you think this recipe is something that your family would enjoy for tea time? I'd love to know your thoughts so please leave me a comment below. Hope you're all having a wonderful day,

With love, Alisha Valerie. x