Veggie curry

This lovely veggie curry is the perfect dinner choice during the week, since it’s both tasty and only takes about 25 minutes to make.  In addition, it’s purely vegan and the coconut milk will give the sauce a nice and creamy texture.

Ingredients (serves 4)
1 large parsnip
2 leeks (chopped)
2 carrots (peeled and diced)
1 red onion
2 garlic cloves
2 tbsp tomato purée
400 ml coconut milk
1 tbc vegetable stock
1 tbsp Thai curry paste
1 red chilli (chopped)
150g sugar snaps
A dash of tamari

Tips: You can add tofu, chicken fillet or beef if you would like more protein.

Fry the leek, garlic and vegetables in a pan with a dash of oil in it (for about 5-6 minutes). Stir in the curry paste, tomato purée and cook for additional 5 minutes – then add the coconut milk, vegetable stock and chilli and let simmer for a while. When the vegetables have softened and the sauce has thickened, add the sugarsnaps and a bit of tamari. Serve with some rice or noodles and you are good to go!

By: Linnéa Nilsson Photo: Flickr/lokate366


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1 Comment

  • Reply
    Christina Danielsen
    May 16, 2016 at 8:25 am

    🙂 Yummy 🙂

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