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Mild Vegan Coconut Curry
This curry is a powerhouse of nutrients and literally bursting with flavour. The most delicious way to get your five a day!
Servings
6
portions
Cook Time
35
minutes
mins
Total Time
35
minutes
mins
Ingredients
4
tbsp
mild curry paste
2
tins
coconut milk
425
gr
chickpeas drained and rinsed
1
large
onion diced
250
gr
white potatoes peeled and chopped
250
gr
broccoli florets
250
gr
carrots peeled and chopped
200
gr
mushrooms wiped clean and sliced
200
gr
red pepper, sliced
Olive oil
Fresh coriander
Instructions
Place a few tablespoons of olive oil into a wide bottomed pan. Heat on a medium heat then add in the onions and cook until softened.
Add in the curry paste or powder and cook over a medium heat for a couple of minutes before adding in the potatoes and carrots.
Cook until softened then add in the mushrooms, peppers and broccoli. Cook for a few minutes more then add in the coconut milk and chickpeas.
Allow to simmer stirring occasionally until the vegetables are soft.
Chop some coriander and stir through the curry.
Serve with some poppadoms, basmati rice and some plain soya yoghurt.
Course:
Main Course
Cuisine:
Vegan, Vegetarian
Keyword:
Curry, Quick & Easy, Vegan