Tibetan Coconut Curry
by the Food Rhino
9 Mar 2020

Serves 4-6

5cm ginger, grated
5 cloves of garlic
2 tbsp cumin
2 tbsp fenugreek
1 tbsp ground coriander seeds
2 tbsp turmeric
40g chopped coriander
1 vegetable stock cube
1 yellow pepper, chopped
1 red onion, sliced
8 new potatoes, scrubbed and quartered
200g baby sweetcorn, chopped
2 x 400g tins chickpeas, drained
2 x 400ml coconut milk
1 tbsp rapeseed oil

In a large, thick-bottomed non-stick pan, heat the rapeseed oil and lightly sweat the onion, garlic, ginger and spices until the onion is soft. If the spices look as if they may 'catch', add a little water.
Add the coconut milk and stock cube and simmer for a few minutes.
Add the pepper and potatoes and simmer until the potatoes are nearly cooked then add the remaining ingredients. When the potatoes are cooked, the curry is ready to eat.
Serve with rice cakes as an alternative to plain, boiled rice.

For more vegan recipe ideas: Facebook.com/TheFoodRhino

From GLD Challenge magazine 2019-20

Tibetan Coconut Curry




Tibetan Coconut Curry

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