Here’s another killer recipe from our 5 Minute Dinner series! This zingy curry is super satisfying and full of veggie goodness. Enjoy dudes!
Total time: PT5M
Rating
4.5 stars (6 reviews)
Keywords
Curry, plant-based, vegan
Ingredients
½ red onion
2 tbsp olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chili (if you like it spice like Dave, leave the seeds in!)
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
1 g x 400g tin chopped tomatoes
1 g x 400g tin coconut milk
1 g x 400g tin of chickpeas (drained and rinsed)
1 tsp salt
½ tsp ground black pepper
small bunch of coriander
zest of ½ lime
juice of ½ lime
1 avocado
Categories
Main Course
Cuisine
Indian
Steps
Heat the oil on a medium heat.
Thinly slice the onion and garlic and add to the pan.
Grate the ginger into the pan. No need to remove the skin!
Thinly slice the chilli and add to the pan.
Add the spices and cook for 30 seconds.
Add the chopped tomatoes, coconut milk and chickpeas.
Add the salt and pepper.
Chop the coriander and add to the pan along with the lime zest.
Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!
Reviews
Catherine on 2026-05-13 (5 stars): Turned my omnivore Boyfriend into a plant-based stud <3
You, Dave and Steve, are true superheroes! Your recipes made me discover my passion for cooking and makes meat-eaters lick their vegan plate!
