Spice up your Veganuary diet with our delicious, quick, and easy Golden Carrot curry. Being a vegan has never been easier and this delicious vegan Golden Carrot Curry, powered by Alver Golden Chlorella, is the perfect way to get all the necessary nutrients while sticking to a plant-based diet.
Recipe for 2 to 3 people
Time: 30 minutes
Ingredients
- 120g rice
- 3 carrots
- 3 small potatoes
- 1 large handful of kale
- 2 cloves garlic
- Red pepper spice (to taste)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon Alver golden chlorella powder (about 5 grams)
- 500g tomato sauce
- 250g coconut milk
- Coriander
- Sesame seeds (or other seeds such as sunflower)
Method
- Cook rice as indicated on the packaging
- Cut potatoes and carrots into about 2cm cubes
- Remove the heavy part of the kale stems and cut the kale in 3-4cm strips
- Mince the garlic and stir-fry it in a large pan or pot with some olive oil until golden/brown
- Add the potatoes and carrots to the pan and stir-fry them for five minutes
- Add the tomato sauce and coconut milk to the pan and combine well
- Add the cumin, turmeric, golden powder, and red pepper spice to taste. In this recipe, we added about 2g for a mid-spicy curry
- Combine everything together with a spatula or wooden spoon and cover the pan. Simmer for about 15-20 minutes or until the potatoes are cooked through. Add the kale leaves to the in the last 5 minutes of preparation.
- Serve the curry with rice, topped with coriander and your favourite seeds such as sesame seeds
- Enjoy!
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