Vegan Coconut Curry

I don’t know about you, but a good curry recipe is always handy to have in a kitchen. Especially the recipes that require very little preparation and cooking time. This recipe works well for busy mom’s, as you can freeze portions for enjoyment later.

Let’s get cooking then!

You will need:
– 1 can chickpeas*
– 1 can white beans*
– 1 large onion
– 4 fresh garlic cloves**
– Tbsp vegetable oil
– 1 can coconut cream
– 1 can chopped tomato
– Tbsp tomato paste
– Curry***
– Salt***
– Vegetable stock****
– 2 cups uncooked rice
– 4 cups water (for the rice)

Instructions:
In a large pot, cook your 2 cups of rice, pinch of salt with 4 cups of water on the stove. Medium heat until all the water has boiled away.

In another large pot, preferably a large saucepan, brown the onions and garlic cloves with oil. Once the onions are starting to brown, add the rest of your ingredients and spices. Mix well and let it simmer covered for minimum 30 minutes. The longer it simmers the better it tastes.

Serve with rice on plate or bowl. Side salad works well with this dish.

Serves 4

Replacements:
*500g cubed chicken (brown them after the onions)
**garlic powder (to taste)
***curry and salt to taste (I like hot food so I add about 3 tbsp)
****can be replaced with chicken stock