Fast Veggie Curry
Here is a super quick and nutritious meal full of flavour!
Serves 2-3
Serves 2-3
- 200g of wholemeal/normal couscous
- olive oil/coconut oil
- 2 cloves of garlic (finely chopped/crushed)
- 1 red chilli (finely chopped)
- 2 tbsp tamari/soy sauce
- 3 tbsp almond butter
- 1 tbsp maple syrup
- 2 tbsp curry powder
- 1 tsp chilli powder (if you want some extra kick)
- 100ml of water
- 1 can of light coconut oil
- 1 yellow/orange pepper
- handful of tenderstem broccoli
- handful of baby corn
- handful of sugarsnap peas
- 1 courgette (cut into semi-circular slices)
- 2 spring onions (finely sliced)
- salt and pepper
- Firstly prepare your couscous according to the packet instructions (wholemeal couscous can take slightly longer than the usual couscous).
- It's worth preparing all the veg first before you start cooking the curry, as the curry cooks quickly.
- Using a wok, pour some olive oil into the pan and bring temperature up to a medium-high heat. Chuck in the spring onions and garlic, then stir in the courgette, pepper, baby corn, broccoli, sugarsnap peas and chilli.
- Stir in the coconut milk, tamari/soy sauce and almond butter
- The sauce should start to thicken, so add in the curry powder and water
- Finally add in the maple syrup to help balance the heat
- To serve: make a bed of couscous, spoon the curry on top and add a dollop of natural yoghurt
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