Literally the simplest and easiest curry you will ever make. Did we mention it is delicious and the perfect healthy dinner. You can customise the vegetables to your choice.
Serves: 4 people
Prep time: 5 minutes
Cook time: 15 minutes
1 brown onion
4 cloves of garlic
1 teaspoon of minced ginger
½ a red chilli
2 small zucchinis
2 tablespoons of water
½ a cauliflower head
1 tablespoon of coconut oil
3 tablespoons of tamari
1 400 gram tin of chickpeas
1 400ml tin of coconut milk
1 400ml tin of diced tomatoes
2 tablespoons of curry powder
1 tablespoon of lemon juice
1 teaspoon of ground pepper
Optional: handful of raw cashews and a handful of coriander
Dice up your vegetables and mince your garlic.
Heat your oil in a large pot over medium heat.
Add your onion and cook until translucent.
Add in your garlic, chilli and ginger and cook until fragrant.
Add the zucchini, cauliflower, tamari and 2 tablespoons of water. Cover and let it cook for 5 minutes.
Drain and rinse your chickpeas.
Add in the chickpeas coconut milk, diced tomatoes, pepper, curry powder, lemon juice and cashews and cover and cook for 5 minutes.
Then remove the lid and bring your curry to a boil for 2 minutes to evaporate some of the liquid. If you like your curry less saucy cook your curry for a further 5 minutes or until liking.
Serve your curry with rice of choice and enjoy!