Vegan Curry Bowl with Chickpeas, Eggplant and Pumpkin

March 25, 2017

 

I am a big curry fan. Perhaps the fact that I grow up and live in the culturally diverse Singapore helps, great Indian food of all kinds are easily accessible everywhere anytime. I prefer cooking curry at home just so that it can be healthier as I control the type of ingredients that go into my ideal Vegan Curry Bowl. From having no potatoes (replaced by pumpkin), no protein (replaced by chick peas) and using low fat fresh coconut milk and extra virgin coconut oil, not only does it make the dish healthier it is also tastier! 

 

Ingredients (for one portion enough for one person):

- 200 gram or about 1 cup pumpkin 

- 1/2 can chickpeas (drained) 

- half a tube of eggplant

- 2 small purple onions

- optional: 1 stick of carrot and about 8-10 cherry tomatoes

- 100gram coconut milk

- Coconut oil

- Vegetarian curry powder

- A pinch of salt for seasoning

 

Method:

1. Chop all vegetables into equal sizes

2. On a hot pan in medium heat, drizzle about 2 tablespoons of coconut oil

3. Put in pumpkin, chickpeas, onions, carrots first, stir occasionally and add salt

4. Followed by eggplant and cherry tomatoes 

5. Once vegetables are soft, add in coconut milk and 3 tablespoons of vegetable curry powder (depends on intensity preference) 

6. Mix well and let it sit for about 3 minutes 

7. That's all! Best served hot

 

 

 

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