Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
2 zucchini (courgette), diced
2 carrots, diced
1 red capsicum (pepper), sliced
3 yellow squash, diced
1 bunch bok choy
1 handful snow peas
400 gram chickpeas, cooked
400 gram coconut milk
1 red chili, chopped finely
1 tablespoon tumeric
½ teaspoon each: nutmeg, fennel, coriander, fenugreek, cumin, cardamom,
clove, cinnamon, ginger, and black pepper
Method:
Combine zucchini, carrots, capsicum and squash in wok or saucepan
Add the herbs, chili and coconut milk
Cook until soft
Add the bok choy, snow peas, and chickpeas
Combine well
Serves 3-4 people
Serve with brown rice
1 Comment
Chia (324 comments)
October 15, 2012 at 3:13 pmI like curries but maybe not with chickpeas. Thanks for sharing this.