Vegetable Curry with Brown Rice
A vegan one-pot curry — cauliflower, sweet potato, carrot and chickpeas simmered in a fragrant coconut sauce.
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- Prep
- 10 min
- Cook
- 25 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (9)
- Brown rice150 g
- Cauliflower florets150 g
- Sweet potato100 g
- Carrot80 g
- Cooked chickpeas100 g
- Tomato sauce80 g
- Onion50 g
- Garlic2 cloves · 6 g
- Coconut oil15 g
Method
- 1
Heat the coconut oil in a saucepan over medium heat.
- 2
Sauté the onion until soft, ~4 minutes, then add the garlic, curry powder and turmeric.
- 3
Add the cauliflower, sweet potato and carrot; stir to coat in spice.
- 4
Pour in the tomato sauce and 200ml water, season with salt and bring to a simmer.
- 5
Cover and cook 15 minutes until vegetables are tender, then stir in the chickpeas to warm through.
- 6
Serve over the brown rice.