Ninja Chow Recipe - Coconut Curry
The broccoli, chickpeas and tofu together with the coconut milk and curry powder give this dish an abundance of flavours.
Apart from the great taste, it's also very healthy and alkaline, as between them they contain high levels of Vitamin C, dietary fiber, antioxidants and minerals.
We hope you enjoy this tasty curry as much as we do and feel free to mix it up with other vegetables!
Preparation Time: 30 Minutes
- 500g broccoli
- 400g Chickpeas
- 300g firm tofu
- 200g peas, fresh or frozen
- 2 medium sized onions
- 3 garlic cloves
- 200ml coconut milk (unsweetened)
- 200ml yeast-free vegetable stock
- 1 lemon (unwaxed)
- 2 tbsp coconut oil
- 2 tsp curry powder
- Optional: Himalayan Salt
- Freshly ground black pepper
Peel the onions and cut into small pieces.
Peel the garlic cloves and chop into fine pieces.
Separate the broccoli florets from the stem.
Wash and drain the broccoli and chickpeas.
Heat 2 tbs of oil in a large frying pan. Gently fry the onion, garlic and curry powder and shortly roast.
Add the broccoli and chickpeas, season with a little bit of salt and briefly fry. Pour in the coconut milk and stock, season with 1/2 tsp grated lemon peel and cover the pan with a lid. Gently cook for about 12 minutes.
Season the curry with salt, pepper, 1 tbsp lemon juice and curry powder. Quickly bring back to boil and then serve.
This food is low in Sodium, and very low in Cholesterol.
It is also a good source of Dietary Fiber, Folate and Manganese, with plenty of Vitamin A, Vitamin C and Vitamin K.
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