Easy vegetable curry without the rice

 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