Okay, so after watching the documentary 'What The Health' we literally cleared out the entire kitchen of every meat and dairy item in site and started researching plant-based vegan recipes to put our minds at rest.
This recipe is an all time favourite and the only thing we did differently was substitute the chicken stock for vegetable stock – easy game! It's the tastiest mix of sweet coconut and chilli with subtle hints of curry spices that give it the yummiest flavour. It's super simple and filling too. Trust us – your meat eating friends will never know the difference.
Please note, these ingredients are just a guide, so if you'd like to spice things up, throw in more chilli, add more ginger and don't be shy to experiment with different spices.
Put the butternut and sweet potato in a pot and boil until soft. In a separate pan (we used a wok), fry up onions in coconut or olive oil and add all the spices, chilli, ginger and vegetable stock until onions are brown, soft and the spices are fragrant. Add a bunch of finely chopped coriander. Then add the coconut milk and chickpeas and once the veggies are soft add this to the mix and let it sit until ready to be served. Heat it up just before serving and add loads of coriander on top and a few toasted coconut flakes. Add salt and pepper to taste and if you find it needs a bit more salt add another stock cube.
If you're toying with the idea or seriously considering following a plant-based diet, check out the link below and find out more about this controversial documentary that's come under fire by the scientific community for some of its sensational claims about vegan and non-vegan diets. Very interesting!