Drive away potatoes and onions
14 recipes
Coconut curry vegan
ingredients
servings
4
Iodized salt
1/2 teaspoon
Extra virgin olive oil
1 spoon
Coconut milk
150 mL
Baby spinach
250 grams
Champignon mushrooms
400 grams
Red peppers
2 unit
Cherry tomatoes
250 grams
Chickpeas
100 grams
Potatoes
4 unit
Garlic
1 wedge
Onions
1 unit
Tamari, soy sauce variety
2 spoons
Basmati rice
230 grams
Lemon juice
1 teaspoon
Curry powder
2 spoons
single courses from Italy
Coconut curry vegan
Coconut curry vegan
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegan coconut curry, to be accompanied with integral basmati rice. A tasty and healthy idea for a perfect unique dish.
preparation
step 1
Cook the chickpeas in steam or boiled potatoes and put them aside.
step 2
Cut the garlic and the onion finely and cook them together with the oil in a very medium sized frying pan.
step 3
Add the cut mushrooms and tamari sauce.
step 4
Cut the peppers and cherry tomatoes and add them in the pan.
step 5
Add coconut milk, curry and salt salt. Cook on slow fire for about 20 minutes.
step 6
Cut the previously cooked potatoes into small pieces.
step 7
Add the potatoes, chickpeas and lemon juice and the spinacini and cook on a slow fire for another 20 minutes.
step 8
Meanwhile, cook the whole basmati rice to accompany your coconut curry.
