Recipe

Quick & Easy Vegan Curry Recipe – Gluten Free!

lucy and lentils vegan curry

Cooking curries has become one of my go-to week night meals. Since I removed the pressure of having the expectation of marinading, cooking for hours and including more spices than I had in my cupboards, it's been such a fun way of using up all of the veggies in my fridge. 

 

The bare essentials I always have:

Coconut milk

Turmeric

Cumin

Coconut Cream 

Garlic

 

 

RECIPE:

1 tin chickpeas

leftover veg (I used half a yellow, green and red pepper)

1 brown onion

3 cloves garlic

handful of tomatoes

1 tin of coconut milk

1 tbsp cumin

1 packer of Schwartz gluten free curry mix (you can use 2 heaped tbsp curry powder)

METHOD:

Simply heat the cumin in a pan, add a glug of coconut oil and fry the chopped onion

Add the rest of the chopped veg and drained chickpeas, then add the minced garlic

Add 1 tin of coconut milk with the Schwartz / curry powder mix

Simmer for 15 minutes then serve with steam rice

vegan curry recipe easy
easy vegan curry recipe

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