I know what you’re thinking- do I eat anything other than various types of curries?!
The answer is yes, but since becoming vegan one pot curries have become my best friend.
I am really thankful for this, because when I’m back in the classroom in a week’s time I won’t have the same amount of time to cook as I do during the summer. I feel like I am acquiring a well-stocked freezer of home-made dinners ready-to-go when work has caused longer days, and less time at home.
This vegan vegetable korma is definitely going to be added to this list. Mr. Cooke and I love an Indian takeaway as much as the next Irish civilian, and I was worried that takeaways would be few and far between on this diet.
However, this recipe is actually better tasting than the takeaways and is more filling, and my body doesn’t feel as awful as it usually does after eating a takeaway.
The recipe we have used for this dinner can be found in this month’s issue of Vegan Living Magazine in a handy little section titled Family Favorites. This magazine has lots of useful information for anyone who is unsure of vegan products or who needs a few new recipes to add new flavors to their weekly menu.