Ingredients
- 1 carrot
- 2 zucchini
- 1 onion
- 1 tomato
- 1/2 teaspoon cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon crushed ginger
- 2 teaspoons crushed garlic
- 1 can chickpeas
- 1 can Valcom Premium coconut milk
- Two teaspoons coconut oil
- Salt to taste
Method
- Heat coconut oil in medium pan
- Add carrots and cover with lid
- Once slightly softened add ginger, garlic and onion
- When onion is transparent add tomato
- With tomato softened add all dry ingredients stir and cover for two minutes
- Add zucchini, chickpeas and coconut milk, stir and cook for about five minutes
- Place a bed of cooked brown rice on a plate, add coco-curry and serve
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
