Saturday, 20 August 2016

Coconut & Carrot Curry Recipe


INGREDIENTS
* Coconut oil
* 2 tbsp mustard seeds 
* 1 tbsp chaat masala 
* 1 tbsp turmeric
* 3 tbsp garam masala
* 3 garlic cloves, chopped.
* Two thumb-sized pieces of ginger, chopped.
* 2 medium onions, chopped.
* 4 carrots, diced.
* 400ml coconut milk 
* Tin of chopped tomatoes 
* 125g red split lentils (optional)
* 300g fry's rice protein and chia strips (optional).

METHOD
1. Fry the garlic, onions, ginger, mustard seeds, tumeric, chaat masala and garam masala in your oil of choice for ten minutes on a medium heat. 
2. Add the rice protein and chia strips, and brown them off for a further five minutes (these are optional, but my boyfriend adored them and if you're transitioning into the vegan diet - you will love this).
3. When the onions are browned off and chicken style strips look done; add the lentils, carrots, coconut milk and tomatoes and bring them to the boil.
4. Turn the heat down and simmer the whole mix for a further twenty minutes! 

Enjoy & Peace out potatoes... xo
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