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So, every now and then I like to eat something vegan and I know a lot of people do too.
So here’s a recent recipe I tried and it’s also gluten-free so everybody should be able to eat it right?

 

Vegan and gluten free curry


Servings 1 person

Ingredients

  • 1 tsbp vegetable oil
  • 1 tsp ginger minced
  • 60 grams brown rice
  • touch sweet paprika powder
  • touch of cumin
  • half red bell pepper
  • 1/4 th onion chopped
  • 1/4th vegetable stock cube
  • pinch chili powder
  • 110 gr chickpeas
  • 1 sweet potato diced
  • 60 gr spinach
  • couple of cilantro leaves chopped roughly
  • 50 ml tinned tomatoes
  • 1 tbsp peanut butter
  • salt and pepper to taste
  • 1 clove garlic chopped
  • 20 gram chopped, roasted peanuts

Instructions

  1. Cook the rice as described on the package

  2. Heat the oil in a sauce pan on medium heat

  3. Then add the ginger, garlic and onion and fry until soft

  4. add the paprika powder, chili and cumin and fry for a couple of minutes

  5. Then add the peppers, chickpeas, spinach, stock and sweetpotatoes. Add enough water to just cover. Let it cook for around 10 mins until the sweet potatoes are partly soft. Meanwhile season with salt and pepper

  6. Add the peanut butter and tomatoes and let it cook for +/- 10 minutes

  7. Taste and season again if necessary. Serve with the peanuts and chopped cilantro

 

Macro’s:

 

  • 835 kcal
  • 68 gr carbs
  • 45 gr fat
  • 35 gr protein

 

Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell and/or tag me!


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