Rich, creamy and satisfying
cooking time: 30mins difficulty: easy serves: 4
1 onion, diced
4 cloves garlic, minced
1 tbsp of fresh ginger, grated
1 head of broccoli, diced
2 small carrots, diced
1 can of chopped tomatoes
1 cup of peas
1 tbsp of curry powder
2 cans of full fat coconut milk
1 cup of vegetable broth
Salt and pepper to taste
1. Heat a large pot over medium heat. Once hot, add a little bit of oil (or a splash of water if avoiding oil), onion, garlic and ginger. Cook for 3 minutes and add the carrots and broccoli. Cook, stirring frequently for 5 more minutes.
2. Then, add the curry powder, vegetable broth, coconut milk and season to taste. Bring it to a simmer and cook for 15 minutes.
3. Add the peas and chopped tomatoes and let them cook for 5 minutes.
4. Adjust the season and serve.
This recipe works with bread, rice or quinoa.