
Veggie Curry
This curry has a kick, it's delicious and it can be served as it is as a veggie option or with prawns or chicken.
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Ingredients:
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2 courgettes, chopped
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1 large sweet potato, chopped into cubes
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1 red pepper, sliced
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2 Portobello mushrooms, chopped into chunks
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8-10 cherry tomatoes, halved
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1 can of chickpeas, drained and rinsed
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1 can of coconut milk
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2 Tbsp coconut flour
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200ml vegetable stock
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1 red onion, chopped
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3 cloves of garlic, finely chopped
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1 tsp of ginger
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1 tsp of turmeric
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1 tsp of chilli flakes
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1/2 tsp of chilli powder
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Couple of handfuls of fresh spinach
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Parsley for garnish
Method:
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Add 1 tbsp of coconut oil into a large saucepan.
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Next, add the garlic and the onion and fry for 5 minutes before adding the ginger, turmeric, chilli flakes and chilli powder. Stir well together.
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Then add the mushrooms, courgettes and sweet potatoes and let it cook for 10-15 minutes stirring occasionally.
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Next, add the vegetable stock and leave on the hob for further 30 minutes or until the potatoes are cooked.
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Add the peppers, tomatoes and chickpeas and cook for about 5-10 minutes before adding the coconut milk.
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Once the coconut milk is in let it simmer for about 15-20 minutes then add the coconut flour and stir well.
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Once the sauce has thickened add the spinach. Serve with chopped parsley.