15 minute Vegan Caribbean curry

This is a great curry to use up your left over veggies. In this recipe I am just using what I had left in my fridge, but you can use whatever veg you want, but make sure to have some greens in there!

Serves 4

Ingredients

1 x Onion
3 x garlic (or 2 tsp garlic powder)
1 x red pepper (I had a left over roasted red pepper as I had run out of normal ones)
2 x chillies (seeds cut out for mild strength)
1 x broccoli
200g green beans
1 tsp ground ginger
5 tsp Jamaican curry powder (or any type of curry powder)
1 tbsp dried thyme
1 bay leaf
3 tbsp tomato puree
1 x 14oz can of chickpeas
1 x 14oz (400ml) can of coconut milk
1 x cup (250ml) of water
2 x cup of rice

Method

1. Chop up your veg, add rice to a pan and 4 cups (double the amount of rice) of boiling water. Cover and set on simmer until all the water has been absorbed.
2. Add onion, garlic and chili to the pan and saute for 2 mins
3. Add curry powder, ground ginger, thyme, bay leaf and some salt and pepper, and cook for 2 minutes, letting the flavours get absorbed
4. Add tomato puree and stir
5. Add all veg to the pan at once and let cook for 5 mins
6. Add chickpeas, coconut milk and water
7. Cook until your veg is how you like it
8. Serve with rice