VEGAN WINTER VEGGIE CURRY!!

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.


INGREDIENTS:


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 zucchini

x2 carrots

x1 celery stick

1/2 an onion

cumin

salt /pepper

x2 tsps of vegan chicken stock

x1 TBPN vegan fish sauce

1 cup of Basmati rice.




Method:


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.


Boil rice!


Let cook for around 30mins or until veggies are soft.


Serve on a bed of rice and enjoy!

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