©2018 by Karis With Love

VEG COCONUT CURRY

May 5, 2018

 

You can't go wrong with this. I've been trying to produce more flavour with vegetable ingredients rather than a load of seasonings like I use to have to do with meat. The more veg you use the more flavours just pop out. All purpose is a staple in so many of my recipes but i'm trying to cut it out due to the salt content. If I use any salt in my recipes it will be Himalayan. This recipe is salt free and just pure natural ingredients. and it tastes banging! enjoy x

 

Ingredients -
1 sweet potato
1 courgette
1 aubergine
1 red onion
1 tin kidney beans
3/4 cloves of garlic
2 tins organic coconut milk
1 scotch bonnet pepper
2-3 table spoons ground turmeric
1-2 tsp cumin
Pinch of Himilayalan salt
Pepper
Juice of 1 lemon

Recipe -
Heat a little oil in a frying pan
Finely chop up the onion, garlic and scotch bonnet pepper and fry until soft
Chop up the sweet potato, aubergine and coirgette into bite size chunks and add to the pan and toss in the onion mixture and add 1 tsp of the ground turmeric and 1tsp of the cumin and let the flavours coat for a minute or so
Then add the coconut milk and stir
Once it’s boiling turn down the heat to low and add the kidney beans and stir in
Add the rest of the seasonings and the lemon juice
Cover and let simmer for 10-15 minutes or u til veg is cooked through

Serve with some avocado, peppery salad and pickled cabbage.

Enjoy!








 

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