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coconut curry
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QUICK AND EASY VEGAN COCONUT CURRY

Stir up your senses with this vibrant, flavorful recipe, and you'll be seriously amazed at how good just a few ingredients can taste.
Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people
Author Mara

Ingredients

  • 2 tbsp curry paste, such as tikka masala or garam masala
  • 1 14 1/2 ounce can chickpeas, drained and rinsed
  • 1 14 1/2 ounce can of coconut milk
  • 2 cups of washed and finely chopped kale (optional)
  • 1 tbsp of tomatoes paste
  • 1 clove of garlic (optional)
  • 1 cup of jasmine rice
  • salt and pepper

Instructions

  • Cook the jasmine rice according to the packet's instructions (to save even more time you can do this in advance)
  • In a frying pan, cook the curry paste and chickpeas over low heat for 1–2 minutes, stirring constantly
  • Add the coconut milk, tomato paste (and the minced garlic clove if you are using) and bring to a simmer; add the kale (if you are using) and cook for about 10 minutes until very well wilted
  • If you want to bring this already delicious dish up to the next level feel free to add the juice of half a lime or 1 t of tbsp mango chutney before serving it with the jasmine rice

Notes

Leftover - if there are any - can be stored in the fridge for up to 3 days