Getting a veg box is the easiest way to get your shopping sorted isn’t it? Getting enough veg in your diet is essential, especially for us vegans. It’s easy to get stuck in a veg rut, having the same things every week.
This week I tried new veg box delivery service Pikt. I made a deliciously hearty batch of sweet potato curry – fragrant heat from the spices, sweetness from the potato and smooth and creamy coconut mingle to create a simple yet delicious dish that could easily be eaten for days. Read on for the recipe and to find out how I found ordering my very first veg box from Pikt.
Disclosure: gifted product
Pikt is a fruit and veg delivery service designed by people, driven by choice. They’re a B-Corp and certified organic. It was founded by organic farmer Matt Godfroy, who was sick of supermarket penny pinching and wanted to give growers the deal they deserve.
The ordering process is really simple – choose your box and load it up with the veggies of your choice. The process is clear and easy, with Pikt showing you how much you’ll get in each portion and how much it will cost.
Everything is organic and plastic free, and if you like you can pay to offset carbon at the checkout. I can’t see any guidance on what’s in season and there’s nothing that tells you how the veg gets from the farm to your door. Although I love the fact that you can offset the carbon, I’d love even more to avoid producing that carbon in the first place by choosing seasonal fruit and veg that has been shipped in a planet-friendly manner.
Sweet Potato and Broccoli Curry Recipe (Vegan)
This curry is a real use-them-up dish. I’ve shown you exactly what vegetables I’ve used, but feel free to switch them up with whatever you have on hand.
I spent a good hour in the kitchen on this and to be honest that’s about standard for most of my curries. The result is a delicious, if rather spicy, dish that I’m going to go back too time and time again. Save time by prepping as you cook – after you’ve done your base, add the veggies in order of how long they’ll take to cook and dice them nice and small!
Rhian: *food baby noises* you can make this again!
Caden: OMG why do you put spices in everything?
Shane: I NEED A DRINK!
- 2 sweet potatoes, diced
- 2 small or 1 large heads of broccoli, cut into small florets and stalks diced
- 2 onion, chopped
- 6 tomatoes, diced
- 2 carrots, diced
- 1 large handful of runner beans, trimmed and sliced
- 1cm finely grated turmeric
- 2cm finely grated ginger
- A small head of garlic, crushed
- 1 red chilli, diced with seeds (optional)
- 1 tsp garam masala
- 2 heaped tbsp mild madras powder
- 1 tsp salt
- 3 tbsp rapeseed oil
- Half a box creamed coconut
- A glug of Oatly Whole
- Lime, nigella seeds and chilli flakes, to garnish
- In a large saucepan, gently saute the onion, garlic, chilli, ginger and turmeric until soft.
- Add the veggies from hardest to softest, sauteing for a few minutes each time. I use this time to prep the next veg to save some time.
- Add the dry spices and warm through for a minute or two.
- Add the Oatly Whole (or equivalent creamy plant-based milk), the creamed coconut and the water and stir until combined.
- Simmer until the sauce has thickened to your liking and serve with brown rice or a vegan naan.