Turmeric and Coconut Vegan Curry

Prep Time 20 mins
Total Time 40 mins
Serves 4-6
Ingredients

1 tbsp Olive oil
1 Onion, finely diced
4 garlic cloves, crushed
2cm knob of ginger, grated
1 lemongrass, halved
2-3 kaffir lime leaves
½ red chilli, deseeded, finely sliced
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
½ tsp salt
1 can of crushed tomatoes
1 can of lite coconut milk
½ cauliflower, cut into florets
1 broccoli, cut into florets
handful snow peas
¼ red peppers, sliced
1 tbsp The Chia Co. Chia Seeds
120g spinach, washed



To Serve

Brown basmati rice



Garnish

½ chilli, finely sliced
Sprinkle of chia seeds
Fresh coriander
Lemon wedge

Method

On a medium heat, heat oil in a large wok or frying pan.

Add onion, garlic, ginger and fry, stirring for 2 minutes or until onions are sautéed.

Add lemongrass, kaffir lime leaves, chilli, spices, salt and 1 tbsp of water. Fry, stirring for 2 mins.

Add can of tomatoes, coconut milk and ½ cup of water. Stir until evenly combined.

Add cauliflower and broccoli. Cover and simmer for 10 minutes. Add snow peas, red peppers and chia seeds.

Stir, cover and simmer again for 5 minutes or until broccoli and cauliflower are cooked through.

Season to taste with salt.

Remove from heat, stir through spinach leaves.

Serve with rice, top with suggested garnishes.