Vegetable Coconut Curry
This Vegetable Coconut Curry with Chickpeas is vegan, gluten free and ready in less than 15 minutes. It's easy to make with pantry staples and vegetables.
Ingredients
- 1 tablespoon vegetable oil
- 400 ml coconut milk 1 tin
- 25 g fresh ginger peeled and finely chopped
- 4 cloves garlic finely chopped
- 1 red pepper cut in chunks
- 400 g tin chickpeas, rinsed and drained drained about 240g
- 150 g frozen spinach 5 pieces
- 150 g mushrooms but in chunks
- 250 g cauliflower in small florets
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon chilli powder
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 tsp salt
- 2 tablespoon fresh chopped coriander
- 40 g cashew nuts
Instructions
- Cook the cauliflower in boiling water until tender then add to iced water.
- Heat the oil then turn to a low heat with the onions, garlic and ginger. Cover and cook for 7 minutes, stirring occasionally.
- Turn the heat to medium and add the spices for 2 minutes whilst stirring.
- Add the chickpeas, spinach, peppers, mushrooms, coconut milk, salt and sugar and bring to a simmer.
- When the peppers are softened stir in the cauliflower and heat through.
- Garnish with the fresh coriander and cashew nuts.
Nutrition
Serving: 0gCalories: 515kcalCarbohydrates: 45gProtein: 17gFat: 33gSaturated Fat: 22gCholesterol: 0mgSodium: 662mgPotassium: 1170mgFiber: 12gSugar: 10gVitamin A: 5490IUVitamin C: 74.7mgCalcium: 161mgIron: 9.7mg
Tried this recipe?Let us know how it was!