Easy Vegan Tikka Recipe

I made this recipe only a couple days ago for my batch of frozen ready meals and it reheats so well, I just have to share the recipe.

 It's an easy one pot meal, fast, and seriously easy to cook!
It makes about 6 servings, and takes less than 30 mins to prepare and cook.

All you need is:

1 large onion
1 green bell pepper (or favourite veg of choice)
1 block of firm tofu (I used smoked)
1 tin of black eyed beans
1 tin of chopped tomatoes
1 jar of tikka curry paste (I used a whole jar of sainsbury's)
1 carton soya cream

chop and Fry the onion in your oil of choice, followed by green pepper.
Add your tofu - once slightly browned, add all the other ingredients.
Serve piping hot with either rice, jacket potato, millet, or quinoa

What's brilliant about this recipe is that you can you swap the tikka paste for korma paste (only the paste is vegan) and use coconut cream instead of soya, to end up with a wonderful, easy, creamy korma.




If you like this recipe, feel free to comment below!

Going Vegan in... Asda

Now there are literally tonnes of products in Asda that you can buy vegan - But I've picked out the products that I think would fit very nicely in a shopping basket for a newly turned vegan!
(Not a gluten free post - But I will be making a post for us gluten free vegans soon!)

Most jarred bolognese sauces are vegan! 

Like I said before - There are just So many products to choose from!
 it's really not that difficult these days to be vegan :-)

I hope this little post helps!

If you are interested in more vegan products head over to the Vegan Womble Where products are updated often!

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!