Vegetable and chickpea curry
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|1 tbsp||Canola oil|
|1 tbsp||Curry paste|
|2 cups||Vegetable stock|
|400 g||Coconut cream|
|1 to taste||Salt & freshly ground pepper|
- Heat oil in a large saucepan. Add the sliced onions and curry paste, cook over a medium heat for 5 minutes, stirring regularly.
- Add the vegetable stock and carrots, bring to the boil. Turn down the heat, add the coconut cream and simmer for 7 minutes. Add broccoli florets, capsicum and chickpeas, simmer for a further 3 to 4 minutes.
- Serve with steamed rice and garnish with fresh herbs and chopped peanuts if desired.