A creamy veggie-packed curry, mildly spiced so perfect for little ones.
Dairy / soya / egg / nut free.
Serves 4 adults & 4 children
Takes 40 minutes
Storage: keeps covered in fridge for 3 days, freeze for up to 3 months.
INGREDIENTS
- 1 onion
- 2 medium sweet potatoes
- 1 aubergine
- 2 peppers
- 1 cauliflower
- 1 clove garlic
- 1 tsp ginger puree
- 2 x 400ml cans full fat coconut milk
- 150ml vegetable stock (check for milk & soya)
- 1 tbsp coconut oil
- 400ml can chickpeas
- Spice mix made from:
- 2 tbsp mild curry powder
- 1 tbsp cumin
- 1 tbsp turmeric
METHOD
Prep your veg - dice the onion & garlic. Chop the peppers, sweet potatoes, peppers & cauliflower into bite sized pieces
Heat the coconut oil in a large pot and add the onion. Cook for 3-4 minutes then add the garlic and ginger puree for another minute
Add all the vegetables and cook, stirring. for 3 minutes. Add the spice mix and continue cooking for 2 minutes
Add the coconut milk and stock, stir well. Bring to the boil then reduce to a summer for around 20-30 minutes until the veggies are all cooked
Drain and rinse the chickpeas, cook for a further 5 minutes then serve