Veganuary – Foodie Friday

Veggie Curry and Flatbreads

Happy New Year! Are you trying to eat a few more vegetarian meals? I try and cook a veggie meal at least once a week and this is a favourite of ours as it’s so tasty it even appeals to the meat eaters! It’s easy to make this vegan – just check the ingredients in your stock cube and curry paste. (The well-known stock cube is not vegan according to my research, but the curry pastes that I checked were vegan) Vegan 1433237 1920

If you’re feeling adventurous you could try making your own flatbreads to dip into the curry. I’ve found a vegan version and they’re easier than you think. You can knock them up really quickly while the curry is cooking!

Ingredients for Curry – Serves two generously

1 tbsp olive oil

½ tsp cumin seeds

½ tsp mustard seeds

1 onion, chopped

1 garlic clove, finely chopped or crushed

1 red chilli, deseeded and finely chopped

300g new potatoes, skins on, roughly chopped

1 ½ tbsps curry paste (I used a Rogan Josh paste)

400 ml vegetable stock (made with a vegan stock cube)

300g butternut squash

300g can of beans of choice (I used black-eyed beans, but any will do), drained

6 cherry tomatoes, halved

Salt and pepper

2 tbsp chopped fresh parsley or coriander

Lemon wedges


Heat the olive oil in a large pan (I always use my wok which has a lid), add the seeds and cook for a minute or so until they start to pop. Add the onion, garlic, and chilli and cook for a few minutes until softened.

Mix in the potatoes, curry paste and stock, bring to the boil and simmer for 5 minutes, uncovered. Add the butternut squash, cover with a lid and simmer for a further 15 minutes or until the vegetables are tender.Veggie Curry

Add the beans, tomatoes and a splash of water if it looks like the sauce is getting too thick and cook for another couple of minutes until the beans and tomatoes are heated through. Serve in large bowls sprinkled with the parsley or coriander and a lemon wedge on the side.

Garlic and Cumin Flatbreads 

Into a bowl add 125g of self-raising flour, a grind of sea salt, ½ tsp cumin seeds and ½ tsp garlic pepper (or garlic granules and black pepper). Stir well to combine. Add in 70ml of water and 1 tbsp of olive oil. Mix with a flat bladed knife until a dough forms. Then turn out onto a floured work top and gently knead until it comes together.

Don’t over knead or it will become heavy and tough. Divide into 4 and roll or even pat into rough circles about 12 cm diameter. Heat a heavy based frying pan, brush one side of a flatbread with a little oil and place in the pan, oil side down. While it is cooking and puffing up brush with oil and then flip it over and cook the other side. They are done when slightly golden with darker patches. Serve with curry or as a starter with dips. Delicious! Flatbreads

See you next time!

Melody x