I have been plant based for 20 years, so I’ve learnt a thing or two about creating yummy, whole food and delicious recipes! This recipe is always a winner in our house, the kids always ask for more and it’s a favourite in our online holistic health program Tribal Wellness Movement. I thought I had better share it with all of you super mums and dads looking to hide more goodness inside of your families meals. It’s something I have munched on all through my pregnancies, our kids have grown up on and it always has our friends raving about it and asking for the recipe.
Now don’t let the word Vegan fool you into thinking your kids wont like it…..it is absolutely delicious!!
1 large sweet potato
1 brown onion
1/2 cauliflower or broccoli
1 red capsicum
2 tins coconut milk
1 pack of silken tofu (you can use tempeh instead)
Massaman Curry Paste (I like to use Ayam’s brand)
2 tbls crunchy nut butter (optional)
Handful of cashews or almonds (optional)
1 spring onion
Dice all of the vegetables and cook onion first in a large pot. Then add in 1/3 cup of Massaman Curry Paste and cook until the flavours release.
Then add in all of the chopped veggies and tofu and coconut milk.
Allow to simmer for around 20-30 minutes until nice and soft and then stir in 2 tablespoons of nut butter for extra taste and a handful of nuts.
Serve with over the top of brown rice, quinoa or even zucchini noodles, and sprinkle chopped spring onion on top.
*** I don’t have a lot of rules when cooking, so when you are looking in your pantry for veggies and you don’t have something, just replace it for something else. Pumpkin and Carrot work really well in this dish also.
*** And a sneaky trick I do if I have any leftovers….which is rare. Is mix the curry and rice together and then put the filling in puff pastry and bake it in the oven as either a parcel or healthy ‘sausage roll’ and the kids end up loving it two nights in a row!! Winning 🙂