Who doesn't love a good curry? This is a delicious vegetarian curry that even the meat-lovers will enjoy. You can also add in chicken, turkey or some prawns and serve with some fluffy Indian breads to mop up the juices. Spice it up if you like it hotter.
INGREDIENTS
1tbsp coconut oil
1 red onions, sliced
½ courgette & ½ red or yellow pepper
Selection of vegetables: sugar snap peas, sweet potato, butternut squash
1 mild red chilli, deseeded and finely chopped
1tbsp mild or medium curry powder or madras spice blend
150ml hot veg stock
1 x can coconut milk
1-2 x 400g cans chickpeas, drained and rinsed
Sea salt
200g baby leaf spinach, chopped (can substitute kale)
Optional: 2 tbsp cashew nuts lightly toasted and chopped
METHOD
Heat half the oil in a large pan and add the onions and sweat for 3—4 minutes to soften. Add the chilli and curry powder and cook for a further minute
Stir in the stock, coconut milk, vegetables and chickpeas and simmer for 10 minutes to reduce the sauce and allow the flavours to combine. Season with salt and taste to check
A couple of minutes before you want to serve, stir in the spinach and let it warm through. Scatter over some chopped fresh coriander and toasted cashews.
Serve with brown rice and naan breads. Can also serve with mango chutney or mint raita dip.
Comments