Chick pea and Vegetable Curry
What you need
- Canola or olive oil 1 tablespoon.
- Onion 1 large, chopped.
- Crushed garlic 2 teaspoons.
- Curry powder 1 - 2 tablespoons (depending on how hot you like it).
- Light coconut milk 1 x 400g can.
- Carrots 2 medium, sliced into 1cm slices.
- Zucchini 2 medium, sliced into 1cm slices.
- Potatoes 2 -3 medium cut into cubes (leave skin on if possible).
- Crushed tomatoes 1 x 400g can.
- Chick peas 1 x 400g can, drained.
- Beans 1 cup frozen.
- Coriander chopped (optional) to garnish.
Preparation time: 15 minutes
Cooking time: 30 minutes
Method
- Heat oil in heavy bottomed pan, add onion and stir over medium heat for a few minutes until softened.
- Add garlic and curry powder and cook for a further minute.
- Add coconut milk, carrots, zucchini and potatoes.
- Cook for around 20 minutes until vegetables are cooked.
- Add tomatoes, chickpeas and frozen beans and cook for a further 5 minutes.
- Serve over brown rice garnished with chopped coriander.
Serves 4
TIP: You could use firm tofu, nuts or omelette strips.