This is a lovely warm and super curry full of super greens and loads of vegan goodness. I am a huge fan of coconut and this meal has loads of coconut yumminess in it. I love it!
Start with a big pan and start cooking one medium finely chopped onion in a little oil with a some chopped red chilli, 3 cloves of chipped garlic and a teaspoon of grated ginger. I love making my own curries from scratch instead of using gloopy sauces, especially since lots of the ready made sauces can be a nightmare for coeliacs, lactose intolerant folks and anyone else with allergies. Making things from scratch is a winner. Onions are a great base for so many meals as they provide loads of flavour and at the same time are completely free from fat, cholesterol and sodium, the best way to flavour your dish without any added health issues. Cook the onion in the oil with the chilli, garlic and ginger for 4 -5 minutes.
Add one finely chopped green peppers as the onions have started to soften and turn yellow. One of the great things about this meal is that green peppers and green beans have a high level of vitamins and minerals. Green peppers are a great source of potassium which helps to maintain the health of vital organs like your heart and kidneys. Cook for a further 5 minutes and add one large chopped tomato. At this point I also add a stock cube. I use Kallo stock cubes as they are a ok for coeliacs and have a reduced salt option. Rather than making the stock up with boiling water I add the stock cube as it is. In the heat the stock cube will dissolve with the liquid from the tomato. Reduce the heat to a medium level and continue to cook for a further 10 minutes.
Following the 10 minutes you will notice the delicious smell of all the cooking vegetables, add a can of chickpeas and a can of coconut milk. Although coconut milk isn’t the healthiest thing in the world it is a natural source of fat and along with the protein packed chickpeas this means this meal ticks all the food groups. Once these final ingredients are added turn the heat down to a low level and continue to simmer for a further 40 minutes – 1 hour.
Shortly before serving add plenty of fresh spinach. Spinach is well known as a real superfood, it is full of folic acid, iron and really high levels of vitamins and minerals. The spinach will wilt in the heat of the curry and tastes delicious.
I personally serve this lovely super green vegan curry with rice but you can serve with a gluten free naan bread or even just eat it as it comes! The spices I’ve used make it quite a mild heat and very aromatic but do feel free to increase the heat as hot as you like it.