Ganesh's Vegan Coconut Curry

clock 15 minutes + 30 minutes bowl Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp cloves,
  • 4 cardamom pods
  • 1 cup sliced onion
  • 2 garlic cloves
  • 1 cup water
  • 1 cup coconut milk
  • 2 Tbsp curry powder
  • Salt and pepper, to season
  • 1 cup chopped mushrooms
  • 1 cup frozen peas and carrots
  • 1 cup chopped pumpkin
  • 1 cup chopped cauliflower
  • 1 tin 400g chickpeas, drained
  • 1 cup chopped coriander
  • Cooked rice, to serve
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Method

  • 1. Heat 1 the oil in a saucepan. Once hot, fry the mustard seeds, cloves and cardamom pods for 20 seconds. Reduce heat to medium and fry the onions till soft. Then add the garlic and fry for 20 seconds.

  • 2. Pour water and coconut milk in and stir. Add the curry powder in and stir well. Bring to a boil. Season with the salt and pepper. Then simmer for 20 minutes.

  • 3. Add the remaining vegetables and chickpeas. Then cook for 5 minutes. Season.

  • 4. Serve with cooked rice and coriander.

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