Prep: 10min | Cooking: 25min
Complexity: 1/5


ingredients:
(serves 4)
2 tsp coconut oil
1 tsp ground ginger
1 tsp garlic powder
2-3 tsp yellow curry powder
2 tsp flour
200ml coconut milk
200g vegetable stock
1 jar chickpeas (250g)
2 carrots, diced
4 potatoes, diced
1 tbsp basil
2 tbsp fresh coriander, chopped
150g champignons, quartered or sliced
250g rice of choice
Optional: 1/2 red chilli, thinly sliced
method:
Heat coconut oil in saucepan and simmer ginger and garlic powder. Add curry powder and the flour, and whisk until it becomes a paste (like when making a roux). Pour in the vegetable stock little by little as you continue whisking the paste so that there are no lumps, then pour in the coconut milk also, and bring to a simmer. Add the carrot and potatoes. Season with 1/2 tsp salt. Add the chilli and simmer, covered, 20 min.
Add the mushrooms and chickpeas to the curry, and cook for 5 more min. Remove from heat and add the herbs. Season to taste if needed, with a little more salt and pepper.
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