Veggie
Veggie
Subscribe today for

FREE* Tropic Skincare Set

Worth Over £25

Click here
Navbar button Veggie Search Button

Vegetarian Recipes

Popular recipes

Vegetarian Blog

Summer Desserts

Strawberry Sensations!

Quick Chickpea, Spring Green and Coconut Curry

Serves: 4

Cost CuttingEco FriendlyGluten Free‏Quick MakeVegan Friendly

This speedy veggie curry can be on the table in a jiffy – perfect when you need to eat in a hurry!

Ingredients:

6 shallots, peeled and chopped

2 tbsp coconut oil

2 cloves garlic, crushed

400ml coconut milk

1 Kallo Vegetable Stock Cube, dissolved in 300ml boiling water

2-3 tbsp curry paste (to taste)

1 tsp sugar (white or brown)

480g cooked chickpeas (2 tins, drained weight)

2 large heads of spring greens, stalks discarded and finely sliced (or dark green cabbage) (250g prepared weight)

200g cherry tomatoes, cut in half

Salt and freshly ground black pepper

A little fresh coriander

Lemon wedges

Plain rice to serve

method:

  • Heat the oil in a large saucepan and fry the shallots over a medium heat for around 5 minutes until they are softened and starting to colour a little. Add the garlic and fry for a further minute before pouring in the coconut milk and stock, stirring well to mix.
  • Stir through the curry paste, sugar and chickpeas. Bring up to the boil, season with a little salt and pepper, cover with a lid and simmer steadily for 10 minutes.
  • Add the greens and tomatoes, stirring well to coat them in the sauce. Re-cover with the lid and cook for a further 5-8 minutes, or until the greens are tender but with a little bite. Serve sprinkled with coriander and lemon wedges to squeeze over. Plain rice is the perfect accompaniment.
Print Recipe kallo.com
Veggie Subs 3for6

DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...

App store Amazon Google Play
Ipad

More recipes

Page 1 of 206
  • 1
  • 2
  • 3
  • >
  • Last