Vegan Green Curry - Ieke Booij

	Dinner Gluten-Free
Vegan Green Curry

persons: 4

prep time: 5 minutes

cooks in: 20 minutes

difficulty: easy

This green curry contains lots of vegetables and is a perfect dish for during this seasonal transition. I love to use pumpkin when it’s Autumn. Pumpkin contains a lot of vitamin C, which is good for keeping your immune system in shape. It also helps you get through the fall and winter healthy.

Vegan, gluten free and healthy, the perfect evening meal!

Ingredients

1	red onion
2 gloves	garlic
1	Thaise Green Curry paste (Fairtrade Original)
1 can	coconut milk
1	broccoli
1/2	pumpkin
250 gr	red lentils chickpeas rice
75 gr	cashew nuts
2 tbsp	sultanas
handfull	banana chips
1 tbsp	soy sauce

How to make

1	Cook the lentil rice according to the directions on the package. Drain the rice and add 1 tbsp soy sauce. Leave it for a while.
2	Chop the onion and sauté in a large (soup) pan with a little oil. Add the diced pumpkin. Stir in the curry paste with a splash of water. Cut the broccoli into florets and add to the pan. Pour in the coconut milk and stir. Let simmer for 10 minutes. Finally, add a handful of cashew nuts and raisins. Season to taste with salt and pepper.
3	Serve with some banana chips and your curry is ready. Enjoy!

calories: 500 (25%)	fat: 22g (28%)	saturates: 11g (50%)	sugars: 14g (28%)
salt: 1686mg (281%)	protein: 18g (31%)	carbs: 53g (106%)	fibre: 7g (23%)