Easy 'Takeaway' Curry

The easiest, most versatile curry you will ever make!

It's Gluten free and Vegan

I don't follow exact recipes, I use what I have to bulk out the curry, so your favorite legumes and veg are all welcome to be in this curry - But I will give you some examples and basic instructions on what to do :-)

Due to the curry paste, this is not completely onion free, but I find that because I'm using a pretty small amount of the curry paste, I don't have any reactions.

Ingredients: for the sauce

1 200g block of creamed coconut - Grated
1 heaped teaspoon (or a measured tablespoon) of  Bhuna curry paste (it's entirely up to you if you want to add more for a stronger, spicier curry) 2 cloves of garlic
Black Pepper (I add lots because it adds a tiny kick, and has anti inflammatory properties)
A measured tsp of Turmeric powder (for colour) Add more if you like fragrant floral curries
half a tsp of Cumin 
Half a tsp of coriander 
1 tsp boullion stock
about 500ml of hot water, or enough to suit your favourite consistency 
That's the basics! If you want to change the taste slightly, add 3 cardamom pods, or a tablespoon of caraway seed - or use a different curry paste.

I like to add fried seeds to my curry for a sweet hint 

Basic veg and bean ideas for the curry sauce:

1 tin of ready cooked Butter Beans
200g Mushrooms
1 bell pepper - any colour
1 cup of cashews

Or:
400g cooked brown or green lentils
1 bell pepper
aubergine
200g Mushrooms

Or:
1 medium steamed sweet potato
Spinach
1 tin of cooked chickpeas


In a big pan or a wok, fry the chopped veg and minced garlic - add the grated creamed coconut and hot water followed by the beans or lentils. Stir, Add more water if needed.
Stir in the curry paste and other dry ingredients.
Heat through and stir often (medium to high heat for about 7 minutes)
turn the heat down, add more water if the sauce is drying up, leave on a low heat for about 10-15mins.

Serve how you like!