Mighty Mom Meatless Monday: Indi Curry with Coconut Rice

Indi Curry and Coconut Rice

  • Prep/ Cooking Time: 10 minutes/25 minutes
  • Servings: makes 4 servings
  • Storage: Eat immediately
  • Equipment: 2 frying pans, chopping board


  • 1 onion chopped and diced
  • 1 green and 1 red pepper chopped and diced
  • 200g spinach
  • 1/2 cup vegetable broth
  • 2 carrots sliced and diced
  • 1 drained tin of chickpeas
  • 1 tablespoon curry powder
  • 1 bay leaf
  • 1 tin of peas (whole protein!)
  • cinnamon sticks
  • brown rice
  • coconut milk
  • coriander


  1. Saute the onion and garlic until soft.
  2. Add the green peppers.
  3. Add the chickpeas, peas, carrots, spinach, vegetable broth, curry powder, cinnamon and bay leaf.  Allow to cook until soft.
  4. Prepare the rice. Once cooked add the coconut milk and simmer until absorbed.
  5. Serve topped with coriander.
  6. Enjoy!

spinach, pea, chickpeas, carrot curry

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