Vegetable Coconut Curry
Amanda
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.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Calories 515 kcal
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
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.
Serving: 0 g Calories: 515 kcal Carbohydrates: 45 g Protein: 17 g Fat: 33 g Saturated Fat: 22 g Cholesterol: 0 mg Sodium: 662 mg Potassium: 1170 mg Fiber: 12 g Sugar: 10 g Vitamin A: 5490 IU Vitamin C: 74.7 mg Calcium: 161 mg Iron: 9.7 mg
Keyword vegan, vegetable curry, vegetarian