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21 Vegetarian Dinner Ideas - Perfect for Busy Evenings | hurrythefoodup.com

21 Vegetarian Dinner Ideas - Perfect for busy evenings

Course: Mains
Cuisine: Indian, Thai, Vegan, Vegetarian
Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 301kcal
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Ingredients

  • 1 tbsp olive oil
  • 1 cup broccoli (or use green beans)
  • 1 spring onions
  • 1 sweet potato
  • 2 carrot
  • ½ zucchini
  • 2 sticks lemongrass
  • 2 tsp curry powder
  • 1 tbsp yellow curry paste (or red for hotter, green for hottest!)
  • 1 can coconut milk
  • 1 can chickpeas (15 oz = 435g, drained and rinsed)
  • 1 tbsp maple syrup
  • ½ tsp salt
  • 1 lemon (juiced; lime works too!)

Optional:

  • 1 cup basmati rice (cooked; whole grain rice is nice too)
  • ½ cup cashews (roasted; or use peanuts)

Instructions

  • If serving with rice, get that cooking now according to package instructions.
  • Grate the sweet potato and the carrots.
  • Chop the spring onion, broccoli, and zucchini.
  • Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.
  • Next, add the curry powder and curry paste, and the beaten (smack it with a heavy spoon a few times to let out the flavour) lemongrass.
  • Drain and rinse the chickpeas.
  • Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.
  • Alright, that's it. Take out the lemongrass. Serve with rice and top with roasted cashews or peanuts. Easy. Awesome.

Nutrition

Calories: 301kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Sodium: 425mg | Potassium: 640mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10535IU | Vitamin C: 43.2mg | Calcium: 92mg | Iron: 3.5mg