Old Course chef Martin Hollis finds out a bit more about veganism and cooks up a spicy vegan curry
In 1944 a man called Donald Watson coined the word ‘vegan’. Some members of the Vegetarian Society in Leicester, including Watson, wanted to create a faction of partnered non-dairy vegetarians.
This idea was rebuffed, so they started a brand-new institution. They agreed to call themselves “vegan” after considering possibilities. This word comes from the word vegetarian, it starts with the first three letters and ends with the last two.
Here’s my recipe for a vegan vegetable and chickpea curry – aromatic Indian spices mingle with chickpeas, green beans, and potatoes, while coconut milk is stirred into the cooked curry for a creamy finish.
You’ll need 1 tablespoon olive oil, 1 and a half cups chopped onion, 1 cup (1/4-inch-thick) slices carrot, 1 tablespoon curry powder, 1 teaspoon brown sugar, 1 teaspoon grated peeled fresh ginger, 2 garlic cloves, minced, 1 serrano or red chilli, seeded and minced, 3 cups cooked chickpeas, 1 and a half cups cubed peeled baking potato, 1 cup diced green bell pepper, 1 cup (cut green beans, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne red pepper, 1 (400g) can diced tomatoes, undrained, 1 (400g) can vegetable broth, 3 cups fresh baby spinach, 1 cup light coconut milk, 6 lemon wedges.
Heat oil in a large non-stick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chili; cook 1 minute, stirring constantly, place onion mixture in to an electric slow cooker. Stir in chickpeas and next eight ingredients. Cover and cook on high for six hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts.
Serve with lemon wedges and over quick-cook couscous or rice.
Chef’s tip: Take your time while making curry. Make a day in advance and let the flavour infuse together.
Serve with some delicious chutneys and chilli sauce on the side, which you can spice up for a kick. For extra flavour, toast some almonds or cashew nuts to sprinkle over your curry.
