Louise has lived on the island for 17 years, and her flair for cooking really came to life whilst previously working in the kitchen of a Thai restaurant, in San Antonio Bay.
Since 2015, Lou has been creating mouthwatering dishes for the well-loved ‘Tapas Restaurant and Lounge Bar’ in San Antonio.
If you haven’t visited before then it’s definitely one for the list, especially if you’re a fan of tasty, authentic Spanish-Fusion Tapas dishes.
Lou creates meals that are enjoyed by all, day in day out, throughout the warm summer months.
This fragrant Broccoli and Chickpea Coconut Curry will hit all the right spots, and it’s vegan/vegetarian friendly.
Being a vegetarian herself, Louise chose this recipe as it’s healthy, cost effective and doesn’t contain any dairy or gluten. Perfect for those with any special dietary-requirements.
Here she offers a step-by-step guide of how to cook this gorgeous offering from home.
“It’s so easy to make and tastes great.”
You can find out more about the lovely ‘Tapas’ via Instagram or Facebook.
Ingredients
Instructions
- Heat the oil in a large deep saucepan
- Add the curry paste. and mix in well with the oil for 2 minutes
- Add the sugar and stock and continue to stir for a further minute
- Slowly add the coconut milk and bring to the boil
- Cook on a high heat for around 20 mins, making sure the sauce doesn't boil over The curry sauce should change from looking pale yellow and watery, to a nice dark yellow colour, with a creamy consistency
- Add the rinsed cooked chickpeas and broccoli florets, and heat through for a the last 3-5 minutes
- Turn off the heat, and add the lime juice
- Serve with fresh coriander, cherry tomatoes and serve
Notes
The curry sauce will make 8 to 10 tapas portions, or around 5 main course
portions.
Useful items for this recipe
