Cooked a yummy vegan (spicy) korma for tonight’s dinner full of nutrients, I know it will fill us up until breakfast tomorrow! Served with brown rice – recipe below.
After 7 days, both of us thought we would be feeling weak, starving hungry and need of some meat but this is definitely not the case! I feel more awake when I finish with work every day, weekends are more productive and mentally I feel so much better for it that we have done this all without ANY animal products!
I would say about 75% of people both Alex and I have told, are all negative (naive). You DON’T ‘just need meat to survive’ and animals are NOT ‘bred just to be eaten’. These are a couple of the comments we have received. We are getting more protein than when we were on a ‘meat’ diet and with supplements probably more B12 than before too! Brilliant!
I think we could give veganism a real go after #Veganuary?!.. thoughts?
Anyway keep your eyes peeled for more recipes and follow me on instagram for daily food updates.
3 small sweet potatoes
2 lumps of frozen spinach
1 can of chickpeas (drained and washed)
400g can of chopped tomatoes
1 handful of frozen green beans
half a red onion, chopped
1 orange pepper
1 cup of brown rice to serve
- Boil the chopped and peeled sweet potatoes in with the green beans.
- Oil a frying pan, and throw in the diced onion and peppers. Once sweated down, pour in the chickpeas and chopped tomatoes. Bring to the boil then simmer in half a teaspoon of hot chilli powder, 2 teaspoons of mild curry powder and 2 teaspoons of nutritional yeast.
- Add in 2 minced garlic cloves and let simmer. Meanwhile the rice is on boil.
- Add in frozen spinach to the curry sauce.
- When sweet potatoes/green beans are nearly done, drain and put in with the curry sauce mixture altogether. Keep stirring and then add in Alpro coconut cream until it suits your taste.
- Serve with the rice and ENJOY! You won’t be hungry for aaaages!