This vegetable curry is a great way to use up lots of bits and pieces of various vegetables. It is quick and easy to prepare - chop veg the night before, store in 2 containers, 1 for dense veg and 1 for the rest.
I have been trying to reduce the amount of rice and noodles we eat so this recipe swaps the rice with chickpeas. Squishing a few chickpeas will help thicken the sauce and increase your legume intake. Add your favourite veg, maybe some broccoli or squash if you like. Enjoy! Colleen
Preparation 15 minutes
Plus! easy to chop veg the night before, store in 2 containers, 1 for dense veg and 1 for the rest of veg.
Cooking 20 minutes
Serves 4 approx
Ingredients
Splash rice bran oil
1 onion, diced
1 clove garlic, chopped
1/2 large sweet potato , diced
2 carrots, peeled and large diced
1/2 large cauliflower, halved florets
3 stalks celery, sliced
1 large zuchhini, sliced
2 handfuls baby spinach leaves
Handful green beans, sliced
1/4 Red capsicum, sliced
Tin chickpeas, drained and rinsed
3 tablespoons massamam curry paste (or less if preferred)
1 heaped tablespoon grated ginger
1 teaspoon ground turmeric
Pinch dried chilli if preferred
400 ml tin coconut milk
Parsley, shredded
Some halved cherry tomatoes
Few cashews , optional
Mint or coriander leaves to serve
Lime cheeks to serve
Method
Warm the oil in a large, wide pan.
Add the onions, cauliflower, sweet potato, carrots and soften. Might need a lid for a while to speed up cooking.
Add the softer veg and cook until still a little crisp.
Stir though the curry paste and spices.
Pour in coconut milk and stir.
Add the chick peas and squash a few. This will help thicken the sauce.
Warm through.
Remove from heat.
Add the halved tomatoes, cashews, parsley and mint or coriander to serve.
Squeeze a little lime juice over.
Leftovers are delish too!
Enjoy! Colleen
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