vegan curry stew

Finally found these particular soy bits from Swedish vegan brand Anamma - which in hindsight I'm not sure is completely necessary to create this dish, but they're lovely - and did this fabulous, flavourful stew.

Here's how (serves 3-4):

300 g Anamma bits (or other vegan equivalent)

2 tbsp rapeseed oil

1-2 tbsp curry

1 solo garlic

1 yellow onion

150 g broccoli

1-2 carrots

1-2 400 g tins coconut milk 

salt, black pepper

Peel and chop onion and carrot. Chop broccoli.

Fry Anamma bits and the chopped vegetables with oil, grated garlic and curry for a few minutes.

Add the coconut milk - after making this once I found that one tin wasn't enough liquid, so I suggest more than one - and let it boil for about 5 minutes.

Season with salt and pepper. Serve with rice.