A Blog that is all about keeping being Vegan simple... simply vegan. Recipes, opinions and suggestions welcome.
Tuesday, September 16, 2014
Lentil Coconut Curry
Didn't have broccoli so added potato instead, was good too
1 Can Coconut Milk
2 Tablespoons Curry
2 Small Heads Broccoli (and/or other veggies of choice)
1 Can Chickpeas, rinsed and drained
½ Tablespoon Cornstarch Dissolved in 2 Tablespoons Cold Water
Optional: Minced Garlic or Onion
Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
Add the curry to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.