|10 min||15 min||4|
|2 tbsp||Vegetable oil|
|1/2 medium||Red onion (chopped)|
|2 clove(s)||Garlic (chopped)|
|1/2 medium||Carrots (grated)|
|1/2 tsp||Black pepper|
|1 medium||Zucchini (sliced)|
|2 tbsp||Curry powder|
|400 ml||Water (boiling)|
|1/2 tbsp||Vegetable bouillon|
|1 can(s) (13.5 oz)||Coconut milk|
|1 can (15oz)||Black beans, canned (drained and rinsed)|
1. Heat the oil over medium heat in a medium pan. Add the onion, garlic, and carrots into the pan. Cook for about two minutes while seasoning with the salt and pepper.
2. Add the zucchini into the pan; cook for another few minutes. Add the curry powder, boiling water, vegetable bouillon, coconut milk, and black beans into the pan. Stir to mix. Allow the mixture to cook into a curry.
3. Once the curry has come together, stir in the spinach until wilted. Remove from heat. Enjoy!