COCONUT VEGGIE CURRY RECIPE

Coconut Veggie Curry (vegan, gluten-free): a really simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.

I’m the sort of one that , once they find one ingredient that they like, use it everywhere. Are you wish me? for instance , i might use oats in every single sweet recipe if I could, a bit like i might use coconut milk and curry in every single savory dish.

COCONUT VEGGIE CURRY RECIPE

The ingredients I utilized in this veggie curry are very simple and straightforward to seek out , yet all of them play a crucial role and make an exquisite match in my opinion.

This dish is full of healthy carbs, protein and fats because of the rice noodles, the chickpeas and therefore the coconut milk, and can provide you with essential vitamins and minerals because of the vegetables.

INGREDIENTS :

Curry:

• 1/2 broccoli
• 1/2 green bell-pepper
• 2 carrots
• 1 large zucchini
• 1 can full-fat coconut (170 g)
• 1 handful raisins
• 1 tbsp curry powder

Other ingredients:

• milk (400 ml)
• 1 cup cooked chickpeas 200 g rice noodles
• salt & pepper to taste

INSTRUCTIONS :

1. Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
2. Add in the chickpeas, coconut milk, raisins and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
3. Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
4. Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!

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