Chickpea, Butternut & Coconut Cream Curry (Slow-Release Carb & Plant Based!)

by Claire, 4 months ago

Simple to make:
Just brown onions, add garlic and ginger. Cook for a minute. Add the Thai curry paste, cook it down a bit. Add the coconut cream. Add the steamed butternut, a tin of chickpeas and cook in the pak choi (you can also add mushrooms if you want!)

- those who want to add more protein/aren't vegan could add chicken to bulk it up!
(it works well in our house with only one person being vegetarian, as Warren just adds his chicken afterwards!)

Enjoy and let me know what you think! I can't take credit for this one (it's all my partner, Warren!)

#FitnessFriday #plantbased #vegan #vegetarian #recipes #plantbasedfood

Chickpea, Butternut & Coconut Cream Curry (Slow-Release Carb & Plant Based!)

Share

Recent recipes

Sugar Free Chocolate Granola

Easy Low-Carb Tuna Bake

VEGAN "MINCE" - filled with fibre, vegetables & protein!

Chickpea, Butternut & Coconut Cream Curry (Slow-Release Carb & Plant Based!)

"End Of The Day" Rehydration Cocktail

How can the "full circle" approach to wellness help you find balance?