Delicious vegan curry and you don't even miss the meat or meat substitute!
Cut and wok the vegetables. Meanwhile, cook the rice.
Add the spice paste briefly to the vegetables. Then add the coconut milk.
Drain the chickpeas and toss them through the sauce.
Simmer low until the vegetables are al dente (this is when you can poke the vegetables with your fork).
Sugar: 16.7gFiber: 17.4gCalories: 710kcalSaturated Fat: 10gFat: 22.2gProtein: 19.7gCarbohydrates: 110.9g
Have you tried this recipe?Share in on Instagram and tag @eva.koper!