This vegan curry is anything but boring. It’s made with every day fresh vegetables, but IMHO the added chickpeas and coconut milk raise it to the next level. And the best part? You can have this nutty, creamy, wholesome deliciousness on the table in just 20 minutes!
1teaspooncorn starchmixed to a paste with a little water (corn flour – UK/Australia)
Heat a little oil in a large saucepan, then cook the onions for a couple of minutes, stirring every now and again.
Add the garlic, ginger, curry paste, curry powder, chilli powder, turmeric and cumin and stir with a wooden spoon for about one minute.
Add the coconut milk and chickpeas, then add the green beans and simmer for about 5 minutes.
Add the kale, tomatoes and corn starch/water mixture and simmer for a further 5 to 10 minutes, until the beans are cooked.
Serve with brown rice immediately, or let cool and freeze.
A note on the vegetables
You can add other vegetables like small cubes of sweet potato, regular potato or pumpkin, broccoli or cauliflower florets (instead of the green beans), or small cubes of eggplant.Basically, anything you can think of that cooks in 10 to 15 minutes on the stove!
A note on freezing this curry
This curry is perfect for freezing. Just cool and freeze in sealed glass containers. When ready to eat, simply defrost and reheat in the microwave or on the stovetop.