VEGAN COCONUT CURRY

By Peggie

Rich and creamy vegan coconut curry. This delicious veggie-packed curry is mildly spicy and perfect for a fast dinner. Ready in 30 minutes. Gluten-free.

Ingredients

• For the Vegan Coconut Curry:
• 1 Tbsp Olive Oil
• 1 Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 Tbsp Curry Powder
• 1/4 tsp Cumin
• 1/2 tsp Coriander Powder
• 1 and 1/2 cups (~240g) Baby Corn (Chopped)
• 1 Red Bell Pepper (Sliced)
• 3 Small Zucchini (Sliced) (~2 cups/~300g)
• 1 15oz (425g) Can Chickpeas (Drained)
• 1 14oz (400g) Can Chopped Tomato
• 1 14oz (400ml) Can Coconut Milk
• 1 Tbsp Coconut Sugar*
• 1/2 tsp Sea Salt
• Black Pepper (To Taste)
• For Serving:
• Basmati Rice
• Fresh Cilantro
• Fresh Lime

Details

Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Add the olive oil to a pot with the chopped onion and crushed garlic, curry powder, cumin and coriander powder. Sauté until the onions are softened.

Add in the chopped baby corn, red pepper, sliced zucchini and chickpeas. Add in the chopped tomato and coconut milk.

Bring to a simmer and cook until the veggies are softened.

Add in the coconut sugar and salt. Add ground black pepper to taste.

Serve with rice, chopped cilantro and lime wedges.

NOTES:
*You can use brown sugar instead of coconut sugar.