- 1 each onion diced
- 1 tsp crushed ginger
- 1 each Carrot sliced
- 1 each Zucchini sliced
- 2 cups/500ml broccoli florets chopped
- 400g can Chickpeas drained and rinsed
- 1 can Coconut Cream
- 1/3 cup/30g/1 oz Peanut flour or peanut butter
- 1 cup/250ml/8.4 oz Boiling water more as needed
- 1 tbsp/20ml Tamari
- 1 tbsp/20ml stevia sweetened hot chilli sauce
- 1/4 tsp cayenne
- 1 tsp Natvia
- 1 tbsp/20ml Lime Juice
- handful coriander roughly chopped more to garnish
Directions
- Cook the onion in some coconut oil over medium heat for a couple of minutes.
- Add the garlic, ginger & veggies and stir fry for another 2 minutes Add the rest of the Ingredients and cook, stirring occasionally for 5 minutes or more until the veggies are cooked to your liking.
- Add more water if you like it thinner, or a Tbsp of chickpea/bean flour if you like it thicker
- Serve with brown rice or quinoa and garnish with more coriander Divide up the curry and freeze, or store in the fridge for future meals.
