Easy Budget Friendly Plant Based Curry
Easy Plant Based Curry
Equipment
Ingredients
- 3 tbsp red curry paste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- ½ cauliflower, cut into bite size pieces
- 1 large carrot, sliced on the biase
- 1 red pepper
- 1 cup chickpeas
- 1 cup vegetable stock(see my recipe)
- 1 can lite or full fat coconut milk
- 1 tsp tamari or soy sauce
- 2 tsp maple syrup
- ½ lime, squeezed
Instructions
- Gather your ingredients. Prep your vegetables( Use what you have, carrots, broccoli, cauliflower, peppers, potatoes). Chop vegetables into bite size pieces. Mince garlic.
- In a dutch oven, heat a splash of broth, add onions and cook for 3 minutes. Add the garlic and grated ginger and continue to cook for another minute.
- Add cauliflower, carrot, peppers and red curry paste. Toss to combine. Add 1 cup of vegetable broth and coconut milk. Cover and simmer for 15 minutes until the vegetables are tender
- Once vegetables are tender, add soy sauce, maple syrup and squeeze in fresh lime.
Video
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