A low fat vegan mild curry/stew, perfect for winter and those following a HCLF vegan diet (like me!). You’ll notice the recipe doesn’t include onion or garlic as my stomach is sensitive to them , but feel free to add them. This also makes the recipe FODMAP friendly if you omit the chickpeas! Feel free to add any spice if you like spicy curries.
Low Fat, Vegan Curry:
– 1 can of diced tomatoes
– 1 can of chickpeas, drained & rinsed
– 330ml @naturalrawc coconut water
– 2 small carrots, diced
– 1 large sweet potato, cubed
– 3 white potatoes, cubed
– 1 tsp dried corriander
– 1/2 tsp ground tumeric, cinnamon, cloves & cumin
– 1/4 tsp ground giner & carmadom
Chop vegies making both types of potatoes roughly the same sized cubes and the carrots smaller as they cook slower.
Add 1 tbsp of water to a deep pan or pot on and warm to a medium heat. Add the veggies, and give a few stirs before adding the chickpeas, tinned tomatoes, coconut water & spices. Stir well to combine, turn the heat to high and to bring to a boil.
Cover and smmer on medium to soften the veggies.
Once the veggies have softened, uncover and simmer on low to thicken the sauce. If you wish, you can add in some frozen green peas & a handful of chopped baby spinach.
When the baby spinach (if adding) has wilted and the sauce is at your preferred consistancy, serve with rice.