First off, let's have a quick catch up on Veganuary. I didn't write a round up post last week because I didn't really eat very well most days. A stupid cold ruined all my grand plans to experiment with some specialist foods by messing with my appetite and sense of taste all week long so I almost exclusively ate soup and biscuits most of the week. It wasn't very instagram-able.
Aside from this, I did actually find it a lot easier than the first week. I had my first go at eating out as a vegan accompanied by Dani and Rowena (Dani is also doing veganuary so make sure you take a look at her blog!). It was the perfect excuse to try Cafe Shanti, Lincolns newest veggie offering which gave me some great ideas for meals I could cook at home. I also ordered my first vegan takeaway thanks to everyone on Twitter letting me know that you can order in pizza sans cheese and it'll still be delicious, which was a great comfort to me when I couldn't bare to leave my bed.
One thing I was still a bit worried about as week 3 rolled in was cooking for others, particularly my fussy, vegetable hating boyfriend. I didn't want to force my experiment on someone else but I also didn't want to cook separate dinners for us both when he came to visit. Then I remembered this sweet potato curry recipe I'd made some time back and I just had to get to work creating a vegan version. It was one of the best things I'd cooked in ages and even better, carnivore Dave agreed with me. Did I ever say vegan food couldn't be exciting, cheap or easy? Well I never will again.
I made a few small tweaks to the spices etc. to reflect what I had in the house and then swapped the chicken for cauliflower, but you could also fill it out with lentils, chickpeas etc.
If you give this a go for a meat free day I'd love to know what you think, and if you're still in the #veganuary club do let me know how you're getting on.
Sweet Potato Coconut Curry Recipe
1 large onion
2 cloves of garlic
500g of sweet potato
4 cardamom pods
1 large cauliflower head
1 can of coconut milk (400ml)
1 tsp tumeric
2 tsp ground coriander
1/2 tsp hot chilli powder
3 tbsp lemon juice
Finely chop the onion and garlic. Add to a large pan and fry over a medium heat until soft. Add the cardamom pods and fry for another minute.
Remove the pan from the heat and add the ground spices, then the coconut milk.
Roughly chop the sweet potato and cauliflower then add to the pan. Stir through the sauce, top up with water if needed to make sure they are covered. Bring to a boil then cover and let simmer for 15 minutes until the cauliflower is cooked through.
Add the lemon juice then cook uncovered for another 5 minute until the sauce has reduced and thickened.
Serve with rice and top with fresh coriander leaves.