Need more inspiration for meatless Monday? This recipe is a delicious option and great comfort food for the cooler weather recently. The ingredients are simple, cost-effective and the recipe takes under 30-minutes to cook. Serves 2 – 3 generously.
Ingredients
1 Tbsp. olive oil
1 large red onion, sliced finely
2 cloves garlic, crushed
1 Tbsp. grated ginger
1 large carrot, diced
2 medium courgettes, finely chopped
1 tsp. each of turmeric and garam masala
½ tsp. chilli flakes (optional)
1 x 400g can of chickpeas, drained and rinsed
1 x 400mL can of low-fat coconut milk
1 x 400g can of whole tomatoes in juice
½ cup vegetable stock
Basmati rice (allow ½ cup raw per person)
Method 1. Heat olive oil in a large saucepan and cook onion for one minute. Add the garlic, ginger, spices, carrot, and courgette and cook for another few minutes.
2. In another saucepan bring water to a boil and cook rice.
3. To the vegetables, add the chickpeas, coconut milk, canned tomatoes, and stock. Simmer on low heat for 15 – 20 minutes until it starts to thicken slightly.
4. Season with salt and pepper. Serve curry on cooked basmati rice.