In a large, lightly oiled saucepan, fry the onion and garlic until soft.
Add the mince and cook until brown, then add the curry paste or powder and stir through for 2 minutes.
Add the capsicum and zucchini and allow to soften slightly before adding the can of tomatoes and water. Simmer for 10 minutes.
Add the chickpeas, coconut milk and spinach leaves and simmer for a further five minutes.
Serve warm with brown rice or garlic pita bread triangles.
Servings 0
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