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Coconut Curry

INGREDIENTS
Coconut milk
Chickpeas
Veg stock
Madras curry paste
Ground cumin
Sea salt
Coconut oil
1 whole medium courgette
1 whole large carrot
1 whole bell pepper
1 small head of broccoli
1 large red onion
6ish chestnut mushrooms
1 400ml tin coconut milk
1 400g tin chickpeas (or use dried if prefer)
500ml vegetable stock
Good bunch fresh coriander
1 heaped tbsp madras curry paste
1.5tsp ground cumin
Generous pinch sea salt
Coconut oil for cooking (or cooking oil or preference)

***important point re coconut milk; the higher the coconut percentage the better. Never buy reduced or low fat. Often it is not the named/well known brands that have the highest content. 60% upwards is best but not the end of the world if in the 50s***

METHOD
Heat the coconut oil in the pan on medium/high heat
Add onion and carrot along with the curry paste and cumin, saut for 2 mins
Add pepper, saut for further minute
Add broccoli along with the 500ml veg stock and let simmer for 2 mins
Add courgette and mushrooms and simmer for further 2 mins
Add coconut milk, stir and add generous pinch of sea salt
Add chickpeas
Bring back up to bubble (do not let over boil)
Add coriander and adjust seasoning to taste