Summer spice

Long time, no blog post. I’ve been busy working, moving house and going on holiday – not necessarily in that order.

Last week I went to Manchester for a few days and fell back in love with this ravishing red-bricked city. I don’t know what it is, but it’s a place that pulls me back time and time again. Maybe I’m a northerner at heart.

One of the best things about Manchester, for me, is the food, and vegans are spoiled for choice. I enjoyed my fair share of rainbow salads and also an amazing jackfruit curry, a breakfast roll with veggie sausage, beans, hash browns and peanut butter and the closest thing I’ve got to heaven (in burger form, anyway) at V-Rev Vegan Diner. This place is world famous and it’s not hard to see why.

The rumours are true: @vrevmcr is AMAZING Very full bellies after this filthy feast.

A post shared by veggingit (@veggingit) on

After gorging myself silly, I’m now taking it easy on the treats and trying to train for a half marathon – I hate running and having a goal is the only way to make me exercise. The weather’s been a bit grey this week so I’m making the most of summer vegetables while they’re still in season. Cue this colourful curry which is tasty, healthy and filling and takes under half an hour to make. Use whatever veg you can get your hands – the list below is just what I had in the fridge. Oh, and go easy on the curry paste if you’re not a spice girl like me.

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Summer vegetable curry

Serves 3–4

Ingredients

1 head cauliflower broken into florets, plus its outer leaves

150g green beans, topped and tailed

100g runner beans, topped and tailed and sliced thinly

1 small courgette, diced

1 punnet cherry tomatoes or 4–5 tomatoes, quartered (or a tin of plum tomatoes)

8­–10 radishes

A thumb-sized piece of fresh ginger root, peeled and grated

1 clove garlic, peeled and crushed, grated or finely chopped

1 small onion, finely chopped

2–3 tbsp curry paste

300g spinach

100ml coconut or other plant milk

70g flaked almonds (optional)

1 tbsp olive or coconut oil

Method

Heat the oil in a large pan on a medium heat. Add the onions and let them cook for 2–3 minutes until soft. Add the cauliflower florets and green beans with the ginger, garlic and curry paste, and half the plant milk and stir. After a couple of minutes, add the runner beans, courgette and radishes and the cherry tomatoes to the pan, plus the rest of the plant milk. Cook for 10 minutes, stirring regularly, then add the spinach. Cook for another five minutes then serve with rice and some flaked almonds.

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