Fast Veggie Curry

Here is a super quick and nutritious meal full of flavour!



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
  1. Firstly prepare your couscous according to the packet instructions (wholemeal couscous can take slightly longer than the usual couscous). 
  2. It's worth preparing all the veg first before you start cooking the curry, as the curry cooks quickly. 
  3. 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. 
  4. Stir in the coconut milk, tamari/soy sauce and almond butter
  5. The sauce should start to thicken, so add in the curry powder and water
  6. Finally add in the maple syrup to help balance the heat
  7. To serve: make a bed of couscous, spoon the curry on top and add a dollop of natural yoghurt 

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