The Pioneer Woman Tasty Kitchen
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No Effort Vegan Coconut Curry

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Level: Easy

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Description

This coconut curry is the easiest one we’ve ever made, but mixed it up with the top brass. You won’t find a better effort-versus-taste curry anywhere!

Ingredients

  • 1  Sweet Potato
  • 2  Carrots
  • 1  Spring Onion
  • 1 cup Broccoli Or Green Beans
  • ½  Zucchini
  • 1 Tablespoon Oil
  • 2 teaspoons Curry Powder
  • 1 Tablespoon Yellow Curry Paste (or Red For Hotter, Green For Hottest!)
  • 1 piece (2cm Size) Lemongrass, Bruised Or Smashed With A Heavy Spoon
  • 1 can (400ml Size) Coconut Milk
  • 1-½ cup Cooked Chickpeas
  • 1  Lemon Or Lime, Juiced
  • 1 Tablespoon Maple Syrup
  • ½ teaspoons Salt
  • Rice And Cashews Or Peanuts, To Serve

Preparation

Note: If serving with rice, get that cooking now according to package instructions.

Peel and grate sweet potato and carrots. Chop spring onion, broccoli, and zucchini.

Add oil to a large pan and fry all the vegetables over medium heat, about 5–7 minutes. Add curry powder and curry paste, and lemongrass (smack it with a heavy spoon a few times to let out the flavour). Stir and fry for another couple of minutes.

Add coconut milk, chickpeas, lemon juice, maple syrup and salt. Simmer for another 5 minutes.

Serve with rice and top with the cashews or peanuts. Easy. Awesome.

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