WARMS TO HEART AND THE SOUL!
Who doesn't love a good hearty curry during winter?
Packed with whole foods and beautiful spices with creamy coconut milk to finish.
x1 can Organic kidney beans
x1 can Organic Chick Peas
x2 tsps curry powder
x2 tsps of mustard
half a tin of light coconut milk
x1 celery stick
1/2 an onion
x2 tsps of vegan chicken stock
x1 TBPN vegan fish sauce
1 cup of Basmati rice.
Pan fry onion in just water and curry powder, cumin, salt, pepper and vegan chicken salt.
Add in chopped zucchini, carrots, celery, chickpeas, kidney beans.
Add in vegan fish sauce, mustard, coconut milk.
Let cook for around 30mins or until veggies are soft.
Serve on a bed of rice and enjoy!