Plantain and chickpea curry
A thick and flavaful curry, this is one of our most-loved vegan dishes at food events – people always come back for more. A tasty base is important to make the perfect curry, so we first create a paste by lightly caramelising finely diced onion with garlic, spices and a little bit of water. This combines with a great balance of other ingredients: the chickpeas absorb flavours and go with the sweetness of the plantain and nutritious callaloo. It’s a great-tasting one-pot meal that can be eaten with rice to make it go further.
By Craig and Shaun McAnuff Serves4| Prep10 mins| Cook25 mins| Calories623(per serving)
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Sep 2019 - Vegan Street Food
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About Vegan Food & Living Magazine
The rise in street food in the UK has been a revelation for us all, exposing us to new flavours and dishes from around the globe and thankfully there are some incredible vegan options. In the September issue of Vegan Food & Living we help you to cook up some of the best, including Gaz Oakley's 15-minute nasi goreng, which will quickly become a go-to favourite!
Also this issue, we experiment with dishes from Italy and the Caribbean, whip up a selection of dishes that are ready in 30 minutes and cheaper than a takeaway, and sneak our favourite vegetables into some tasty bakes.
We have part 1 of a new series starting in this issue too, called Women on the front-line of animal advocacy. This month we meet 3 inspirational characters who founded animal sanctuaries.
If that's not enough, we reveal all about cruelty-free beauty, find the best eco-cities to live in around the world and find out why you need fibre in your diet and how to get enough of it.