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Vegan red curry

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Ingredients

Adjust Servings:
2 large Potatoes
200 grams of Green beans
200 grams of Rice
400 grams of Chickpeas
1 Onion
4 cloves of Garlic
2 cm piece of Ginger
400 ml of Coconut milk
400 grams of Diced tomatoes
70 grams of Curry paste
1 teaspoon of Ground turmeric
1 teaspoon of Sunflower oil

Nutritional information

463
Calories
71g
Carbs
14g
Fat
12g
Protein
10g
Sugar

Vegan red curry

  • 30 minutes
  • Serves 3
  • Easy

Ingredients

Directions

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Steps

1
Done

Peel the potatoes and cut into chunks, make sure you cut them roughly the same size.
Peel and finely slice the onion, garlic and ginger.
Cut off the tops and bottoms of the green beans and cut in half.
Drain the chickpeas.
Set everything aside.

2
Done

In a large pan or wok, heat up some oil and saute the onion, garlic and ginger until the onion is translucent.
Add in the turmeric and curry paste and saute for 1 more minute.

3
Done

Add in the potatoes, green beans, cocnut milk and the diced tomatoes.
Stir until everything is mixed through and cover with a lid.
Let it come to a boil and simmer for 20 minutes, stirring occasionally.

4
Done

Meanwhile, cook the rice according to the package instructions.

5
Done

Add in the chickpeas to the curry for the final 5 minutes and cover again.

6
Done

Optional: serve with my easy vegan naan!

Jalisha

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