| 13 | 25 | 212 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 | Salt |
| 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, sweetened |
| 1 can (15oz) | Black beans, canned (drained and rinsed) |
| 1/2 cup | Spinach |
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!
| Meat Alternative | 0.6 |
| Vegetables | 2.0 |
