Quick and Easy 10 Ingredient Veggie Curry
Ingredients
- 1 yellow onion
- 3 garlic cloves
- 1 carrot
- 1 can of chickpeas (400g)
- 1 can chopped tomatoes (400g)
- 1 can coconut milk (400ml)
- 1 vegetable stock cube
- 1 tbsp curry powder
- 400 ml frozen green peas
- 2 big handfuls of spinach (or a handful of frozen spinach)
Preparation
Chop the onion and sauté in olive oil on medium heat.
Peel and chop the carrot and add to the onions, give it a stir. Sauté for a few minutes until the onion is soft and golden brown.
Finely chop the garlic and add to the pan, give it a stir.
Drain the chickpeas and add to the pan together with the tomatoes, coconut milk, crumbled stock cube and curry. Let simmer and bubble for 15 minutes without a lid until the sauce has thickened, stirring every now and then.
Stir in the frozen peas and spinach and let simmer for another 3 minutes. Done!
Tips
You can add cubed tofu together with the tomatoes for an extra protein boost.
