It’s #WorldMeatFreeDay and Twitter is abuzz with lots of great meat free recipes for you to try tonight. If you’re a vegetarian, it’s a chance to try a new recipe and spice up your veggie repertoire; if you usually eat meat then see this as a chance to see how the other half live. Enjoying a few meat-free meals a week is a great way to make your weekly shop go a bit further and treat your body well – it’s great for the environment too! Preparing a meal without meat also makes you think hard about what’s going into your meal; where you’re getting your protein, carbohydrates, and essential vitamins and minerals like iron.
This curry is super-quick and easy and only requires a few simple ingredients. You can jazz it up by adding mushrooms, chopped peppers, or sweetcorn, or stir in some coconut milk or yoghurt for extra creaminess. Perfect for cooking up on your camp stove when you're off doing a bit of wild (or not so wild) outdoor cooking!
2 tbsp curry paste of your choice
1 medium onion, chopped
2 x 400g can of chickpeas
1 x 400g can chopped tomatoes
A few big handfuls of fresh spinach
Optional extras: sweetcorn, chopped peppers, mushrooms, coconut milk
Heat a skillet or pan over a medium heat. Add the curry paste and fry for a couple of minutes until fragrant.
Add the onion (and peppers/mushrooms if using) and give it a good stir. Fry until soft and colouring slightly. Add the tomatoes and cook until slightly reduced, about five minutes.
Add the chickpeas and season with salt and pepper; you can also add extra cumin or other spices at this point if you like. Stir it all in and cook for another couple of minutes. Take the pan off the heat and stir in the spinach until wilted.
Serve with rice or naan bread and a bit of yoghurt on the side. Delicious!
Check out the #WorldMeatFreeDay hashtag on Twitter for more great recipes!