Looking for veggie options to warm you up during this big chill? Alpro have got you covered!
Sweet Potato Curry
Preparation Time: 1 hour 15 mins
Serves 2
Sweet potato is so good for us and tastes amazing in this veggie curry!
1 sweet potato, peeled and cut into 2cm pieces
2 tbsp rapeseed or sunflower oil
2 onions, finely diced
3 garlic cloves, crushed
1 cm piece of fresh ginger, peeled and finely grated
1 tsp paprika
2 tsp ground turmeric
1 tsp medium curry powder
¼ tsp hot chilli powder
1 tsp ground coriander
1 tsp garam masala
4 green cardamom pods, crushed
227g can chopped tomatoes
1 tbsp tomato purée
½ green pepper, deseeded and diced
1 green chilli, finely diced
250ml vegetable stock
2 vine tomatoes, quartered
Pinch of salt
400g can chick peas, drained and rinsed
For the garam masala raita:
150g Alpro Simply Plain alternative to yogurt
1 tsp garam masala
½ tbsp dried mint
Serve with cooked rice.
1. Preheat the oven to 190°C and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.
2. Meanwhile, add the remaining oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft.Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masalaand crushed cardamom pods to form a thick paste. Cook for 1-2 minutes, adding a little extra oil if needed.
3. Add the canned tomatoes and tomato purée and cook for 2-3 minutes. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and salt. Bring to asimmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through.
4. To make the garam masala raita, mix all the ingredients together and season. Serve with the curry and cooked rice.
Veggie Chilli
Preparation time:30 minutes
Serves 4
800g canned chopped tomatoes
2 onions
2 garlic cloves, finely chopped
2 bell peppers, red and yellow
400g canned red kidney beans, drained and rinsed
2 tsp garam masala
Sprigs coriander
1 cube vegetable stock
Lime, to taste
2 tbsp olive oil
100ml water
175g Alpro Go On Plain
Salt and pepper, to taste
1. Chop the onion and garlic and slice the bell pepper, remove the seeds and chop into thin slices. Drain and rinse the red kidney beans.
2. Heat up the olive oil in a heavy frying pan with a lid and add the onions and garlic. Let them soften while stirring occasionally. Add the garam masala and some of the coriander. Stir-fry for 1 minute, then add the tomatoes, bell peppers and water.
3. Add a crumbled vegetable stock cube and stir. Cover the pan and let simmer for 15 minutes while stirring occasionally.
4. Add the red kidney beans to the pan and season with lime juice, pepper and salt. Add extra water if it’s looking dry.
5. Serve the veggie chili with the remaining coriander, lime, Alpro Go On and bread or cooked rice.
Cauliflower Coconut Curry
Preparation time: 35 minutes
Serves 4
250g tofu
3 tbsp soy sauce
1 cauliflower
2 tbsp peanut oil
1 red onion, chopped
4 cloves of garlic, chopped
2 tbsp freshly grated ginger
1 tbsp curry powder
2 tsp coriander powder
2 tsp cumin powder
2 tsp turmeric
1 pinch chili powder
2 star anise
A pinch of salt and pepper
500ml Alpro Coconut Cuisine
400g can of chickpeas, drained
1 small bunch fresh coriander
Naan bread to serve (optional)
This delicious recipe is great for warming up in the cool weather! 1. Place the tofu in the soy sauce to marinate. Next, divide the cauliflower into medium sized florets, place into a large pot and cover with cold water, add some salt and bring to the boil – cook the cauliflower until tender.
2. Meanwhile, make the curry paste – heat the oil over medium heat in a large pan.Add the onion, garlic and ginger and cook for 5 minutes, regularly stirring.
3.Add the dry herbs, star anise, salt and pepper and cook further for 3 minutes. Add some cooking water from the cauliflower if the curry paste is too dry.
4. Deglaze the pan with the Alpro Coconut Cuisine – stir well, then add the al dente cauliflower, chickpeas and tofu cubes. Let simmer for 5 minutes. Serve the curry with the fresh coriander leaves torn over, and naan bread if using.
