Tibetan-inspired Coconut Curry

Food Rhino

Tibetan Coconut Curry

This Tibetan-inspired coconut curry is incredible – a winner on any occasion!

Ingredients

  1. 5cm grated ginger
  2. 5 cloves garlic
  3. 2 tbsp cumin
  4. 2 tbsp fenugreek
  5. 1 tbsp ground coriander seeds
  6. 2 tbsp turmeric
  7. 40g chopped coriander
  8. 1 veg stock cube
  9. 1 chopped yellow pepper
  10. 1 sliced red onion
  11. 8 quartered new potatoes
  12. 200g chopped baby sweetcorn
  13. 2 X 400g cans chickpeas, drained
  14. 2 X 400ml coconut milk

Preparation

Serves 4/6.

Method

  1. Lightly sweat the garlic, ginger, spices and onion for a few minutes in rapeseed oil until the onion is soft.
  2. If you think the spices are going to catch add a little water to prevent this.
  3. Add the coconut milk and veg stock and simmer for a few more minutes before adding the pepper and potatoes.
  4. Once the potatoes are nearly cooked add the rest of the ingredients and simmer until the potatoes and are cooked.

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