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Tibetan-inspired Coconut Curry

Food Rhino

Tibetan Coconut Curry

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Ingredients

5cm grated ginger
5 cloves garlic
2 tbsp cumin
2 tbsp fenugreek
1 tbsp ground coriander seeds
2 tbsp turmeric
40g chopped coriander
1 veg stock cube
1 chopped yellow pepper
1 sliced red onion
8 quartered new potatoes
200g chopped baby sweetcorn
2 X 400g cans chickpeas, drained
2 X 400ml coconut milk

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

Serves 4/6.

No nonsense vegan recipes – Food Rhino

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Method

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

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