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Sweet Almond Curry

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Ingredients

Adjust Servings:
30g Ginger Root - peeled and chopped
4 Garlic cloves - peeled and chopped
1 Red Chilli - deseeded and chopped
2 tblps Curry Powder
300g Mushrooms - cut into bite size pieces
1 Red Pepper - cut into bite size pieces
400ml Coconut Milk
400ml Vegetable Stock
60ml Tamari use coconut aminos if you prefer
30ml Maple Syrup you can use agave or coconut sugar instead
1 Lime - juice
85g Almond Butter - Smooth and unsweetened
200ml 200ml Vegetable stock - boiling
1 Large Courgette - cut into 1cm cubes
200g Sugar Snap peas - cut in half
200g Giant CousCous you can use rice, or noodles if you prefer

Sweet Almond Curry

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    1. Cook the ginger, garlic and chill until soft. Add the curry powder. Cook for 2 minutes. Add mushrooms and pepper cook for 5 minutes.

    2
    Done

    2. Add the milk, tamari, syrup, lime juice and vegetable stock. Bring to the boil. Simmer for 2 minutes.

    3
    Done

    3. Bring a pan of water to the boil. Add the couscous. Simmer for 8 minutes. Drain.

    4
    Done

    4. Combine the almond butter and vegetable stock. Stir into the pan with the mushrooms. Bring to the boil. Simmer for 2 minutes.

    5
    Done

    5. Add the courgettes. Cook for 2 minutes.

    6
    Done

    6. Add the Sugar snap peas. Bring to the boil. Serve with the drained couscous.

    NOTES

    If you’d like to make this in advance cook up until adding the courgettes.
    Keep the courgettes and sugar snap out of the sauce. On reheating just continue the recipe from the point you add the courgettes.

    RdC

    previous
    Sweet & Juicy Mushrooms
    next
    Ginger Love
    previous
    Sweet & Juicy Mushrooms
    next
    Ginger Love

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