Ingredients
2 tbsp Vegetable oil
1/2 medium Red onion (chopped)
2 clove(s) Garlic (chopped)
1/2 medium Carrots (grated)
1/2 tsp Salt
1/2 tsp Black pepper
1 medium Zucchini (sliced)
2 tbsp Curry powder
400 ml Water (boiling)
1/2 tbsp Vegetable bouillon
1 can(s) (13.5 oz) Coconut milk
1 can (15oz) Black beans, canned (drained and rinsed)
1/2 cup Spinach
Instructions
1. Heat the oil over medium heat in a medium pan. Add the onion, garlic, and carrots into the pan. Cook for about two minutes while seasoning with the salt and pepper. 2. Add the zucchini into the pan; cook for another few minutes. Add the curry powder, boiling water, vegetable bouillon, coconut milk, and black beans into the pan. Stir to mix. Allow the mixture to cook into a curry. 3. Once the curry has come together, stir in the spinach until wilted. Remove from heat. Enjoy!
Comments