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VEGETABLE CHICKPEA & COCONUT CURRY

Serves 6, Prep 15mins, Cook 25mins

2tbsp oil

1red onion

1tsp ground tumeric

2 tbsp curry paste (red or Green)

1/4 cup Korma curry paste

1 can 400g coconut milk

1.4kg vegetables (cauliflower, broccoli, courgettes) I’d say about 2-3 cups?

1 can 400g  chickpeas drained

3/4 cup canned chopped tomatoes

S &P

  • Heat oil, add chopped onion, cook till soft.  Add tumeric & paste, stir & cook 2 mins
  • Add vegetables chopped roughly, stir & cook for about 3 mins till coated in paste
  • Add chickpeas, tomatoes and coconut milk, simmer 2 mins. ( may add 1/2 cup water if needing more liquid)
  • Simmer uncovered for about 20 mins till veges tender.  Season with S & P
  • Garnish with coriander and natural yoghurt if you wish.

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