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Author Ursula Stablum

Origin South Africa

This is a quick and delicious vegan recipe. I usually make this when I have very limited time - it is usually prepared and cooked in less than 30 minutes.

INGREDIENTS

1 Tbsp olive oil / canola oil
2 chopped carrots (sliced thinly or thicker if you want the crunch)
1 chopped onion
2 crushed garlic cloves
1 tsp cumin seeds
¼ cup red curry paste
1 tin coconut milk / cream
2 tins of drained and rinsed chickpeas
1 cup frozen peas
1 cup frozen green beans

Some fresh coriander for garnish

METHOD

1. Heat oil in a frying pan and fry the carrots, onions and garlic for a couple of minutes until soft.
2. Add the cumin seeds, stirring the ingredients together. Blend in the curry paste, stirring for 1 minute, then gradually stir in the coconut milk/cream.
3. Bring to the boil, reduce the heat and simmer for 10 minutes or until sauce has thickened.
4. Mix in the chickpeas, garden peas and beans and simmer for another 5 minutes until tender.
5. Sprinkle the coriander on top before serving.
Can serve with some rice if desired.

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