Love a warming and super easy vegan curry on a cold evening!

Ingredients (enough for 3 large portions):

•  Two courgettes
•  Twenty sugar snap peas
• Ten tenderstem brocolli
• Two cans of canelli beans
• One can of reduced fat coconut milk
• Two teaspoons of medium curry powder
• One stock cube mixed into half a cup hot water
• Some turmeric for an earthy hint of good luck.
• You can add onions and garlic for further flavour, but I cook without these for tummy reasons.
• Brown rice: whatever portion you need that day.

Method

This one was super quick to throw together:

• Put all the ingredients into a wok together and let it stew.
• Then cook a portion of brown rice for on the side.

For more ideas on how to piece together your very own intuitive meals, check out my post on intuitive cooking here!

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