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Meat Free Monday | Creamy Vegan Korma

And we are back!!! Yas, I am bringing back the good old Meat Free Monday's! Which basically if you didn't know kinda states in the name, Monday's without meat/animal products. 

I love the idea of Meat Free Monday's, as it helps encourage everyone to try more Vegan/Vegetarian foods, allows people to try new things, helps anyone who may be transitioning or anyone who just wants to limit their meat intake. Like if we all just try an incorporate this one day, one small move can make a difference on the environment, animals lives and health. I think the more people join the better! I used to create a recipe every Monday and I've missed doing it so hey I am bringing it back! 

I bloody love this recipe. I have to admit. I mean I know I shared a curry recipe not long ago, but this one just sealed the deal and I was itching to share it with you. Once I made it I was honestly blown away with just how easy it was yet how bloody delicious! Like sometimes I make something, completely wing it and hope for the best, and yeah, doesn't turn out too well... and for some reason that's what I was expecting but how wrong was I!

Do you ever make something and just want everyone to enjoy your creation? Or is that just me? 

Anywayyy, it's a one pot wonder, requires hardly any ingredients and it took like 20 - 30 minutes honestly! And like I seriously love a meal that takes little faffing around and even less washing up. I mean don't we all? Unless you have a partner of course, then that's there job, obviously. But while I'm still a single bean, I need the easy life! Haha. 

Being a Indian food lover, like I love my curries, every ingredient I threw together just fitted perfectly well. It's completely natural, wholesome and nourishing for your body, as well as your soul! It's made with chickpeas and peas which are the perfect combination while packing in the protein and fibre, fresh spinach, hints of coriander, sweet tomatoes and creamy coconut milk! Using coconut milk creates a abundance of flavours when mixed with the herbs and spices, and leaves a less 'heavy' feeling than if you were using traditional cream. 

I find this dish, the PERFECT comfort dish. Perfect for cold winter nights, all round family pleaser or a delicious dish for dinner parties. It's mild, simple yet fragrant and just hits the spot. Especially if you're not a lover of spicy curries! 

Pop it with some brown rice or quinoa (my personal favourite), a extra sprinkle of coriander and I sometimes like to pop a bit of coconut yogurt on top for extra creaminess!

I think I am gonna be a little bit addicted with this korma over winter. It's my new best friend. Mhmm.

2 tins chickpeas 
1 1/2 cups frozen peas 
1 bag of spinach (roughly 250g)
1 tin coconut milk 
1 tin chopped tomatoes 
2 tbsp coconut flour 
1 tsp korma curry powder 
2 tsp turmeric 
1 tsp garam malasa 
1/2 tsp mustard seeds
50g fresh corriander
Salt & pepper

Drain and rinse your chickpeas before placing them in a large pot.

 Add the tomatoes, coconut milk, and frozen peas and stir all together. Bring it to a boil and then reduce to a low/medium heat. 

Stir in your curry powder, turmeric, garam malasa, mustard seeds, and fresh coriander.

 Add your coconut flour and give another stir. Then add salt and pepper to taste. Stir everything together and pop a lid on your pot, leaving it to simmer and heat through. 

When your curry has heated up, stir in your spinach until wilted and then remove form the heat. Serve in your favourite dish with brown rice or quinoa! 


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