- 1 tsp olive oil1 chopped brown onion1 medium grated sweet potato1 small chopped carrot1 cup frozen broccoli 1 cup frozen green beans1 tsp minced garlic1 can of chopped young sweet corn2tsp curry powder4 teaspoons red curry paste 2 beaten lemongrass sticks1 can of chickpeas, drained and rinsed1 can TCC coconut cream1 tsp maple syrup 1 tsp saltRICE:1 and a half cups of water1 can coconut cream1 tsp salt2 cups of jasmine rice
- Firstly, begin to cook your rice by Adding all your ingredients into medium saucepan. Cook on medium, monitor and stir while you begin to prepare the curry. Cook until all moisture has been absorbed into rice Now to begin your curry!Heat oil in a large frying pan on medium heat. Add chopped onion, sweet potato, Carrot and garlic, and cool for 5-7 minutesAdd curry powder and curry paste, along with beaten lemongrass, and cook for a further 30 seconds or until fragrant Add can of rinsed chickpeas, broccoli, beans and sweetcorn, along with your coconut cream.If you feel like there is not enough liquid in your pan feel free to add small splashes of water until happy with consistency Bring to a simmer, add maple syrup and stir slowly. Your rice should be finished cooking- so put it aside and let it cool. Continue to cook your curry on medium until all juices are thick and saucyRemove your lemongrass sticks and serveEnjoy this vegetarian curry on any day- even if you love meat!
Brands and product used
- TCC - Coconut Cream