VEGAN CHICKPEA RED CURRY

4 Servings

Tip: You can switch the veggies for whichever you like!

INGREDIENTS

• 1 tbsp red curry paste
• 1 can coconut milk (full fat)
• 2 tbsp soy sauce
• 1/2 red bell pepper
• 1 cup broccoli
• 1/2 zucchini
• 1 can chickpeas
• 1-2 dl Sproud Original
• 1 tbsp lime juice

Serve with brown rice or rice of choice. Top with basil

STEP BY STEP

1. Add a splash of oil to a hot pan turn it down to medium heat and add the red curry paste, stir for a minute.
2. Now add the coconut milk and bring to a simmer.
3. Add sliced bell pepper, chopped zucchini, broccoli and drained chickpeas.
4. Add Sproud so that the veggies are covered (or more if you want it more like a soup).
5. Add soy sauce and the lime juice, let simmer for 5-10 minutes and then serve with rice!