Vegan Coconut Curry
This vegan coconut curry is full of flavour as well as packed with vitamins!
Nutrition Facts amount per serving – Calories 431, Total Fat 9.5 g, Saturated Fat 1.3 g, Total Carbohydrate 72 g, Dietary Fibre 12 g, Total Sugars 9 g, Protein 15 g, Cholesterol 0 mg, Vitamin D 0 IU
Calcium 108 mg, Iron 2.93 mg, Potassium 484 mg, Sodium 658 mg.
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Prep: Cook: |
5 minutes 15 minutes |
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| Difficulty: | Easy | |
| Serves: | Serves 4 |
| Ingredients |
|---|
| 180g white rice |
| 1 tablespoon olive oil |
| 1 tablespoon maple syrup |
| 450g can chickpeas, drained and rinsed |
| 1 spring onion, chopped |
| 1 can coconut milk |
| 1 sweet potato, chopped |
| 1 tablespoon yellow curry paste |
| 2 teaspoons curry powder |
| 1/2 zucchini, chopped |
| Handful fresh coriander |
| 1 lemon, juiced |
| 2 sticks lemongrass |
directions
1. Cook rice as per directions on the package.
2. Preheat olive oil in a pan and sauté all the veggies for about 5-7 minutes.
3. Add in 1 tablespoon yellow curry paste, 2 teaspoons curry powder, and beaten lemongrass. Stir-fry for a few minutes, then add in chickpeas, coconut milk, maple syrup, lemon juice and salt. Turn down the heat and simmer for 5 minutes.
4. Remove lemongrass and serve vegan coconut curry with rice.
5. Garnish with fresh coriander.
Notes: to make it non-vegan option, just add cooked chicken to the recipe or any leftover cooked meat that you have. This recipe is loaded with vitamins.
