When it\u2019s cold outside, nothing beats the autumn chill better than a bowl of curry. If you\u2019re a slimmer following a vegan diet \u2013 or someone who\u2019d just like to try a veg-packed spicy sensation \u2013 we\u2019ve got a vibrant vegan curry recipe for you. And this satisfying mix of sweet potato, spinach and warming spices is ready in just 35 minutes, making it a perfect plant-based dinner for busy weeknights.<\/p>\n\n\n\n
What I love about this vegan curry recipe is its versatility. You can play around with different vegetables and spices to work with whatever you\u2019ve got in your kitchen, or switch things up by adding tofu or chickpeas for added filling power. Plus, because this vegan curry uses only fresh veggies and store cupboard staples, it\u2019s brilliantly budget-friendly \u2013 and you can make the meal stretch even further by reheating any leftovers for lunch the next day.<\/p>\n\n\n\n
If you\u2019re looking to lose weight while following a plant-based diet \u2013 or just looking to eat less meat, dairy and eggs \u2013 you\u2019ll find plenty of meal ideas over on the Slimming World member website<\/a>, including a seven-day vegan menu to help you get started.<\/p>\n\n\n\n Now it\u2019s time to satisfy those curry cravings. It takes only 35 minutes to cook up this vegan curry \u2013 and then you\u2019ll be tucking into a fantastically filling fakeaway, without your weight loss plans getting curried away.<\/p>\n\n\n\n serves 4 What you need:<\/strong><\/p>\n\n\n\n 1 large onion, thinly sliced What you do:<\/strong><\/p>\n\n\n\n 1. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and stir-fry for 2-3 minutes. Turn the heat to high and add the sweet potatoes, curry powder and chopped tomatoes. Stir, then cook for 2-3 minutes.<\/p>\n\n\n\n 2. Stir in the coconut milk and 200ml water and bring to the boil. Reduce the heat to low, cover and simmer gently for 8-10 minutes or until the sweet potatoes are just tender.<\/p>\n\n\n\n 3. Stir in the spinach and cook for 4-5 minutes or until the leaves are wilted. Season lightly, then remove from the heat. Divide between 4 bowls and sprinkle with the chopped coriander and red chilli to serve.<\/p>\n\n\n\n MORE ON THE BLOG:<\/strong><\/p>\n\n\n\n Deliciously vegan recipes to inspire you<\/a>Slimming World vegan curry<\/strong><\/h2>\n\n\n\n
1 Syn per serving
ready in 35 mins
vegan<\/p>\n\n\n\n
500g sweet potato, cut into bite-size chunks
a handful of coriander leaves, chopped
low-calorie cooking spray
2 tbsp mild curry powder*
400g can chopped tomatoes
120ml reduced-fat coconut milk
400g baby leaf spinach
1 red chilli, deseeded and sliced, to serve<\/p>\n\n\n\n
Slimming World vegetarian recipes<\/a><\/p>\n\n\n