Vegan Coconut Curry

Ingredients

• 1 Tablespoon Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 teaspoon Crushed Garlic
• 1 Tablespoon Curry Powder
• 1/4 teaspoon Cumin
• 1/2 teaspoon Ground Coriander
• 1 1/2 cups Baby Corn ((240g) Chopped)
• 1 Medium Red Bell Pepper (Sliced)
• 2 cups Zucchini ((300g) Sliced)
• 15 ounce Can Chickpeas ( (1 can) Drained)
• 14 ounces Canned Chopped Tomato ((400g))
• 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
• 1 Tablespoon Coconut Sugar
• 1/2 teaspoon Sea Salt
• Black Pepper (To Taste)
• Basmati Rice
• Fresh Cilantro
• Fresh Lime

Instructions

1. 1

   Add the olive oil to a pot with the chopped onion and crushed garlic, curry powder, cumin and ground coriander. Sauté until the onions are softened.

2. 2

   Add in the chopped baby corn, red bell pepper, sliced zucchini and chickpeas. Add canned chopped tomato and coconut milk.

3. 3

   Bring to a simmer and cook until the veggies are softened.

4. 4

   Add in the coconut sugar and salt. Taste test and add more salt if needed and ground black pepper to taste.

5. 5

   Serve with rice, chopped cilantro and lime wedges.