Quick vegetarian curry

Total time 30 mins
15 mins preparation time
15 mins cooking time

Ingredients

4 portion(s)
125 ml
coconut milk
4 tsp
corn starch
250 g
chopped onion
1 tsp
grated fresh ginger
1 
large clove of garlic, crushed
2 tbsp
curry powder
450 g
fresh vegetables, chopped into circular pieces
1 
can of chickpeas, drained and rinsed
Almond flakes to garnish
Nutritional facts (per portion): 1307 kJ  /  312 kcal
15.6 g Fat
11.0 g Protein
37.7 g Carbohydrates

Preparation

Step 1

Mix the soy sauce and corn starch in 250 ml water.

Step 2

Heat the oil in a wok or a deep pan on medium heat. Add the onion, ginger and garlic and a sprinkle of curry powder and stir-fry for one minute. Add your selection of vegetables and stir-fry for around 4 minutes or until the vegetables are sufficiently tender. Add the chickpeas and the soy sauce and coconut milk mix and bring to the boil. Allow to boil while stirring for around 1 minute until the chickpeas are heated through.

Step 3

Garnish with almond flakes and serve with rice and mango chutney if desired.

Recipe-ID: 93

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Mix the soy sauce and corn starch in 250 ml water.

Heat the oil in a wok or a deep pan on medium heat. Add the onion, ginger and garlic and a sprinkle of curry powder and stir-fry for one minute. Add your selection of vegetables and stir-fry for around 4 minutes or until the vegetables are sufficiently tender. Add the chickpeas and the soy sauce and coconut milk mix and bring to the boil. Allow to boil while stirring for around 1 minute until the chickpeas are heated through.

Garnish with almond flakes and serve with rice and mango chutney if desired.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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