Vegan Coconut Curry
Servings: 4 people
Calories: 582kcal
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Ingredients
- 1 cup (185 g) brown rice
- 1 tbsp olive oil
- 1 cup (110 g) 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 (400 ml) coconut milk
- 1 can (435 g) chickpeas (15 oz = 435g, drained and rinsed)
- 1 tbsp maple syrup
- ½ tsp salt
- 1 lemon (juiced; lime works too!)
Optional:
- ½ cup (70 g) 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.
Video
Nutrition
Calories: 582kcal | Carbohydrates: 85g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 753mg | Potassium: 947mg | Fiber: 12g | Sugar: 10g | Vitamin A: 13955IU | Vitamin C: 44mg | Calcium: 133mg | Iron: 5mg