Recipe: Veggie Curry (requested)

I'm going to skip the small talk and get right into the recipe. I feel like i haven't given you guys something to cook in ages! So here is my creamy, thick, filling no meat required curry! All the flavour and none of the guilt - i can't believe there wasn't meat in here! So let's get right into it!

Prep Time: 10mins | Cooking time: 30-45min

Serves: 4-6

You Will Need:

• 4 Medium-Small Carrots - Washed, chopped (and peeled but this is optional).
• 2 Courgettes - Chopped into small quarters.
•  Generous handfuls of Baby Spinach - Washed (chopped but this is optional).
• 1-2 cans of Coconut Milk 400ml.
• 1 Large Leek - Washed and chopped.
• 1 Thumb of Ginger - Peeled and chopped.
• 3-4 Cloves of Garlic - Minced (add three for a less powerful kick).
• 2 Sweet Potatoes - Washed, Peeled and chopped into small halves. 
• 2 Sticks of Celery - Washed and chopped.
• Your choice of tin beans - I have used Pinto, Butter, Black Eye & Red Kidney beans all great!
• 4 Heaped TSP of Curry Powder.
• 1 TBSP of Cayenne (Optional).
• 1 TBSP of Maca Powder (Optional).
• 1 TBSP of Paprika. (Optional)
• 1 TBSP of Ground Cumin.
• 1 TBSP of Dried Thyme.
• 1 TSP of Ground Ginger.
• 1 TSP of Dark Soy Sauce (Optional).
• 1 TSP of All Spice.
• Salt & Pepper to taste.

Method:

Phew! What a lot of stuff, don't worry the method is super easy and you'll be able to relax in a moment! Grab a big pot or a deep wok and lets get this bad boy on the fire!

1. Add a generous amount of your cooking oil - i used part Olive Oil & part Hemp Oil, allow it to heat up, then add in your chopped Leeks, Ginger and Garlic and sweat them for a minute or two.
2. Then add all your herbs and spices, but not the salt - we will add that later. This allows the spices to cook through and gives you a preview of how good it smells! Allow this to cook for a minute before adding your veggies.
3. Add all your veggies minus the Spinach we will add that last. Adding the veg that takes the longest to cook first.
   Once your veggies are covered in the mix add your beans & Coconut milk a little at a time - enough milk to cover the majority of the veggies - i used around 1 tin and a half, (600ml)
4. Add your Spinach and salt and leave on a medium/high heat to cook for 45mins checking every 15mins.

You'll know your curry is ready once your carrots and or potatoes are soft enough for a fork to penetrate but keep their shape. Great to have on it's own or serve with some brown basmati rice (you could use long grain, but basmati is a lot fluffier by nature and is great with this mix)