This is a quick and delicious vegan recipe. I usually make this when I have very limited time – it is usually prepared and cooked in less than 30 minutes.
1 tbsp olive oil / canola oil
2 chopped carrots (sliced thinly or thicker if you want the crunch)
1 chopped onion
2 crushed garlic cloves
1 tsp cumin seeds
¼ cup red curry paste
1 tin coconut milk / cream
2 tins of drained and rinsed chickpeas
1 cup frozen peas
1 cup frozen green beans
Some fresh coriander for garnish
2 chopped carrots (sliced thinly or thicker if you want the crunch)
1 chopped onion
2 crushed garlic cloves
1 tsp cumin seeds
¼ cup red curry paste
1 tin coconut milk / cream
2 tins of drained and rinsed chickpeas
1 cup frozen peas
1 cup frozen green beans
Some fresh coriander for garnish
