Looking for veggie options to warm you up during this big chill? Alpro have got you covered!
Preparation Time: 1 hour 15 mins
For the garam masala raita:
Serve with cooked rice.
1. Preheat the oven to 190°C and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.
2. Meanwhile, add the remaining oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft.Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masalaand crushed cardamom pods to form a thick paste. Cook for 1-2 minutes, adding a little extra oil if needed.
3. Add the canned tomatoes and tomato purée and cook for 2-3 minutes. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and salt. Bring to asimmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through.
4. To make the garam masala raita, mix all the ingredients together and season. Serve with the curry and cooked rice.
Preparation time:30 minutes
1. Chop the onion and garlic and slice the bell pepper, remove the seeds and chop into thin slices. Drain and rinse the red kidney beans.
2. Heat up the olive oil in a heavy frying pan with a lid and add the onions and garlic. Let them soften while stirring occasionally. Add the garam masala and some of the coriander. Stir-fry for 1 minute, then add the tomatoes, bell peppers and water.
3. Add a crumbled vegetable stock cube and stir. Cover the pan and let simmer for 15 minutes while stirring occasionally.
4. Add the red kidney beans to the pan and season with lime juice, pepper and salt. Add extra water if it’s looking dry.
5. Serve the veggie chili with the remaining coriander, lime, Alpro Go On and bread or cooked rice.
Preparation time: 35 minutes
1. Place the tofu in the soy sauce to marinate. Next, divide the cauliflower into medium sized florets, place into a large pot and cover with cold water, add some salt and bring to the boil - cook the cauliflower until tender.
2. Meanwhile, make the curry paste - heat the oil over medium heat in a large pan.Add the onion, garlic and ginger and cook for 5 minutes, regularly stirring.
3.Add the dry herbs, star anise, salt and pepper and cook further for 3 minutes. Add some cooking water from the cauliflower if the curry paste is too dry.
4. Deglaze the pan with the Alpro Coconut Cuisine - stir well, then add the al dente cauliflower, chickpeas and tofu cubes. Let simmer for 5 minutes. Serve the curry with the fresh coriander leaves torn over, and naan bread if using.
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