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Coconut Vegetable Curry (Vegan) | Slimming World

Name: Coconut Vegetable Curry (Vegan) | Slimming World
Ingredients: 1 onion, chopped; 12 cloves of garlic, crushed; 12 tsp of fresh ginger, grated; 11 tsp of cumin seeds; 11 red pepper, chopped; 1400 g of sweet potato; 12 tbs of curry powder; 12 cups (480ml) of vegetable stock; 11 cup (240ml) of light coconut milk - 7.5 syns (canned); 11 small zucchini, diced; 1400 g of cauliflower; 11 cup (240ml) of sweetcorn; 1 a handful of chopped fresh coriander (cilantro) - optional; 1 cooking oil spray; 1 salt and pepper to seasonPierce sweet potato and place in the microwave and cook for approx 6 mins until soft, set aside and allow too cool slightly, then remove flesh from skin and mash roughly with a fork.; 1 Spray a large dutch oven or saucepan with some cooking oil spray over a medium high heat; 1 Add the onion and fry for a few minutes until softened. Add a little of the stock just to prevent sticking; 1 Add the garlic, ginger and cumin seeds and fry for a further couple of minutes; 1 Add the red pepper and fry for a further minute.; 1 Add the sweet potato and curry powder and stir to combine.; 1 Add in the stock, coconut milk, zucchini, cauliflower and sweetcorn.; 1 Bring to a boil, then reduce heat cover and simmer for 10 mins. Remove lid and let simmer uncovered for an additional 5 m the ns until sauce has thickened.; 1 Stir in some chopped coriander (cilantro).; 1 Season with salt and pepper as needed.; 1 Serve with your choice of sides.; 1 Enjoy!!

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1 onion, chopped
12 cloves of garlic, crushed
12 tsp of fresh ginger, grated
11 tsp of cumin seeds
11 red pepper, chopped
1400 g of sweet potato
12 tbs of curry powder
12 cups (480ml) of vegetable stock
11 cup (240ml) of light coconut milk - 7.5 syns (canned)
11 small zucchini, diced
1400 g of cauliflower
11 cup (240ml) of sweetcorn
1 a handful of chopped fresh coriander (cilantro) - optional
1 cooking oil spray
1 salt and pepper to seasonPierce sweet potato and place in the microwave and cook for approx 6 mins until soft, set aside and allow too cool slightly, then remove flesh from skin and mash roughly with a fork.
1 Spray a large dutch oven or saucepan with some cooking oil spray over a medium high heat
1 Add the onion and fry for a few minutes until softened. Add a little of the stock just to prevent sticking
1 Add the garlic, ginger and cumin seeds and fry for a further couple of minutes
1 Add the red pepper and fry for a further minute.
1 Add the sweet potato and curry powder and stir to combine.
1 Add in the stock, coconut milk, zucchini, cauliflower and sweetcorn.
1 Bring to a boil, then reduce heat cover and simmer for 10 mins. Remove lid and let simmer uncovered for an additional 5 m the ns until sauce has thickened.
1 Stir in some chopped coriander (cilantro).
1 Season with salt and pepper as needed.
1 Serve with your choice of sides.
1 Enjoy!!