This recipe was inspired by The Happy Pear’s Vegetarian Curry. I love it because it is loaded with vegetables and great flavours. When I make this, I don’t even miss the meat but feel free to add chicken or shrimp for extra protein. All the work here is in the prep and it takes only minutes to cook. You can buy most of the vegetables already prepped but I love to chop vegetables, I find it very therapeutic. I use my tasty vegetable stock and there is also a little touch of sweetness from maple syrup or honey. There is tons of flavour in this curry so if you are in a hurry, give it a try. I serve mine with turmeric brown rice and toasted cashews on top for crunch.
2 cloves garlic, chopped finely
1 thumb size piece of ginger, chopped finely
4-6 scallions, chopped
One whole head of broccoli chopped into small florets
1 red Pepper chopped into chunks
1 courgette sliced
1 red chilli, sliced finely
1 full can of full fat- coconut milk
3 tbsp almond or peanut butter
2 Tbsps of Tamari (or soya sauce)
Drizzle of pure maple syrup or raw honey
200 ml Carol’s Stock Market veg stock
2 tbsp curry powder
A handful of toasted cashews to top
Get your wok fired up and add some coconut oil. Add your chopped ginger, garlic, scallions and chilli pepper and toss them around for a minute. Next add in our broccoli florets, courgettes and peppers and stir for another minute. Add your coconut milk, nut butter and tamari and mix well until all combined nicely. Now add your vegetable stock and your sweetener of choice and your curry powder. Let simmer away under the lid for about 5-7 minutes until veg is cooked but still crunchy. Top with your toasted cashews and serve with some turmeric rice. Feel free to be very greedy here.