Speedy Vegan Vegetable Curry Recipe

Whether you're giving 'Veganuary' a go or simply trying to eat more plant-based dishes - we've got a recipe to help inspire you in the kitchen. This speedy curry is packed full of vegan protein, balanced with traditional curry flavours and tasty healthy veggies, perfect for fuelling up and staying well.

Spoons at the ready – let’s cook!

Shopping list for two people:

• 500ml vegetable broth.

• 1 can coconut milk.

• 1 tbsp curry powder or paste.

• 1/2 tsp dried ground ginger.

• 1 can chickpeas.

• 150g spinach.

• 1 tbsp olive oil.

• 1 pouch of microwave wholegrain rice.

• 1 green onion.

• 1 sweet potato.

• 1 cauliflower.

Method:

• Add the vegetables and broth to a soup pot (it's okay if the broth does not fully cover the vegetables). Place a lid on top and turn the heat on to high.

• Bring the broth up to a boil.

• Give the vegetables a good stir, turn the heat down to low, then add the coconut milk, curry powder, and ginger.

• Cook rice as per packet instructions.

• Stir to combine, then let simmer for just a few more minutes.

• Taste the broth and add salt and pepper to your liking.

• Plate up rice and top with the vegetable curry.

Benenden Health members can access more easy, healthy recipes on the Benenden Health App. Download it from the Apple App Store or Google Play Store and log in using your My Benenden account details.