Vegan Curry with Lime and Cilantro
Quick Notes:
Prep time: 10 mins
Cooking Time: 20 minutes
Serves: 2-4
Allergens: GF / DF / VG / V
Ingredients:
1/2 yellow onion, diced
1 tablespoon coconut oil
2-3 cloves garlic, minced
2 tablespoons @thaiandtrue green curry paste
1 yellow pepper (capsicum), diced
1 can full-fat coconut milk
1/4 teaspoon crushed red pepper (optional)
1 can garbanzo beans (chickpeas), drained
2 cups of fresh spinach
1/4 cup cilantro, chopped
1 cup of cooked brown rice, to serve
Fresh cilantro, chopped, for garnish
Lime wedges, for garnish
Spring onions, sliced, for garnish
Roasted cashews, roughly chopped, for garnish
How to make the curry:
Heat the coconut oil in a large sauté pan over medium heat, add the onion and cook until translucent and fragrant. Add the garlic and cook for a further 1-2 minutes.
Add the curry paste and yellow pepper (capsicum), and cook for 3 to 5 minutes or until tender.
Stir in the coconut milk and crushed red pepper. Bring to a gentle simmer, add the garbanzo beans (chickpeas), spinach, and cilantro. Remove from heat.
Serve over prepared rice (or a gluten-free grain of choice) and top with the prepared garnishes.
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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