Easy 15 Minute Vegan Curry
I am so excited to share my Easy 15 Minute Vegan Curry with you today.I don’t know about you but the last thing I want to do at the end of a busy day is spend an hour in the kitchen making dinner and doing dishes.Umm.....No thank you!That’s why I love this curry. It's so quick to make, is packed with veggies, and tastes super comforting and nourishing after a long day.You’re going to love it. Trust me!
Here’s how to make my Easy 15 Minute Vegan Curry;
Serves 2-3
- 1 small red onion, diced
- 1 tbsp of olive oil
- ½ a medium broccoli
- 1 zucchini, sliced
- 1 carrot, peeled + sliced
- 1 capsicum, cut into chunks
- 4 button mushrooms, diced
- Knob of ginger, peeled + sliced
- 2 tbsp of red curry paste
- 1 tin of coconut milk
- A handful of bamboo shoots (from a can)
- A handful of whole baby corns (from a can), diced
- ½ a tin of chickpeas drained and rinsed
- 1 tbsp of tamari
- Juice from ½ a lemon
- Heat olive oil in a pan and add the red curry paste. Cook for one minute before adding the veggies, ginger, coconut milk, tamari, chickpeas, and lemon juice. Bring to the boil and then simmer for 10 minutes or until cooked.
- Serve with brown rice, a dollop of coconut yogurt, chili flakes, and coriander.
We make this most week's and simply mix up the veggies with what we have in the fridge at the time. Tofu also works great instead of chickpeas and the coconut yogurt on top is a must!Don’t forget to save it for later.Who’s going to give it a go this week?If you’re wanting more easy weeknight meals then you have to try my Stuffed Sweet Potatoes or My Falafel Salad Bowls. Both weekly favourites in my house.Also for more delicious plant based recipes check out My Plant Based Family (ebook and hard copy available) or my latest eBook Plant Powered Lunchbox Snacks.
