Rosie's Vegan Curry Recipe from Home at 7, Dinner at 8

Those of us living a harried life during the working week will welcome the publication of Home at 7, Dinner at 8 (Kyle Books, March 2012) by Sophie Wright.

Let's start with perfect recipe for a Meatless Monday.

Rosie’s Vegan Curry

(the boys never knew!)

My wonderful cousin Rosie recently became a vegan. A horrible thought for us meat lovers, but an exciting challenge for a chef like me to have to come up with a recipe to not only serve to her but also my boyfriend and his meat-loving friends who had just returned from a bad soccer game and would need some serious cheering up with a decent hearty meal.

2 tablespoons vegetable oil

2 large onions, peeled and finely chopped

3 large green peppers, chopped

2-inch piece of fresh ginger, peeled and

finely chopped

4 garlic cloves, peeled and finely chopped

3 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons chili powder

2 teaspoons turmeric

2 tablespoons tomato paste


1 cinnamon stick

2 x 14-ounce cans diced tomatoes

2 x 14-ounce cans green lentils, drained

1 butternut squash, cut into 3/4-inch dice

(no need to peel, just remove the seeds)

1 cauliflower, cut into small florets

3 green beans, trimmed and cut into thirds

a large bunch of cilantro, coarsely chopped

juice of 1 lemon

To serve

rice or naan and plain yogurt or raita

Rosie's vegan curry

1 Heat a heavy-bottomed pan on medium heat. Add the oil to the pan and the onions, chiles, ginger, and garlic. Cook until the onions start to soften and go translucent, 4 to 5 minutes.

2 Add all the dried spices and stir to coat the onion mixture well. Cook for an additional 4 to 5 minutes before adding the tomato paste, a good pinch of salt, and the cinnamon stick. Stir well. Add the canned tomatoes and lentils, reduce the heat, and let the sauce simmer for 10 minutes.

3 Add the vegetables, starting with those that take longer to cook. First add the butternut squash and cook for 10 to 15 minutes, then add the cauliflower and cook for an additional 15 to 20 minutes. Add about 1/2 cup water at this stage if the stew is looking a little dry.

4 Just before serving, bring the curry to a boil, add the green beans, and cook until just tender. Then add the cilantro. Taste for seasoning and add the lemon juice. Stir well before serving with either rice or naan and plain yogurt or raita on the side.

To make sure this meal is vegan-friendly, use soy yogurt to serve.

Total Time: 45–50 minutes 

Preparation: 10

Cooking: 35–40

Serves 6 to 8

(* Recipe from Home at 7, Dinner at 8 by Sophie Wright- Kyle Books, March 2012, U.S Edition- photos by Romas Foord, shared with permission of the publisher)

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