Creamy Veggie Curry

I was doing some recipe testing for a client and came up with this recipe. It was so good, I just had to share it with you :)

This curry reminded me of butter chicken! So rich and creamy and full of mild curry flavour.

Ingredients:

1 brown onion, sliced

5 cloves garlic, finely chopped

2 purple sweet potatoes, cut into big chunks

2 carrots, cut into big chunks

500g mushrooms, cut into half

1 can coconut milk

2 heaped tbsp tomato paste

1 cup water

1 tsp date syrup

1 tbsp curry powder

1 tbsp garam masala

1 tsp cumin

1 tsp coriander powder

Handful fresh coriander as garnish

Red chilli, optional

Method:

Heat a large pot on medium and cook the onions until softened. Add date syrup and cook until carmalised.

Add your garlic next and cook for a minute or two before adding your veggies.

Once your veggies have softened, add spices until fragrant, then add the tomato paste, coconut milk, and water and stir to combine.

Pop a lid on, turn the heat to a gentle simmer and cook for about 15 minutes or until the veggies are soft.

If the sauce isn’t thick enough, take the lid off for a few minutes to thicken up.

Serve with either brown rice or mashed potatoes.

Add coriander and chilli on top.

Enjoy x