SafePlates

Ingredients

• 1 EL coconut oil
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 1 piece ginger (approx. 2 cm), finely chopped
• 1 red bell pepper, cut into strips
• 1 zucchini, diced
• 2 carrots, sliced
• 150 g broccoli, cut into florets
• 1 can coconut milk (400 ml)
• 2 EL curry powder
• 1 TL turmeric
• 1 TL cumin
• Salt and pepper to taste
• Fresh coriander for garnish
• Optional: 1 can chickpeas, rinsed and drained

Instructions

1. Heat the coconut oil in a large pan or wok over medium heat. Add the onion, garlic and ginger and sauté until the onion becomes translucent.
2. Add the bell pepper, zucchini, carrots and broccoli and sauté everything for about 5 minutes, until the vegetables start to soften.
3. Sprinkle the curry powder, turmeric and cumin over the vegetables and stir well so that everything is evenly seasoned.
4. Pour in the coconut milk and bring everything to a boil. Reduce the heat and let the curry simmer for about 10 minutes, until the vegetables are tender and the flavors have combined.
5. If using, add the chickpeas and heat them through in the curry.
6. Season the curry with salt and pepper and garnish with fresh coriander before serving.

Tip

Serve the curry with basmati rice or naan bread for a complete vegan meal.