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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a nice easy one I came up with one day after only having dregs in the cupboard. I liked it and hope others will too. You can use fresh, canned or frozen vegetables and use whatever combo you like. I like using a frozen Asian Stir Fry mixture. Amount of curry paste can be altered also to suit what brand you are using or your taste. Ingredients:
1 (300 g) can chickpeas, drained and rinsed |
1 1/2 tablespoons tandoori curry paste |
2 -3 medium sized tomatoes, diced (or 1 x can chopped tomatoes) |
1 cup frozen mixed vegetables |
1 tablespoon tomato sauce (ketchup) |
1 medium onion, sliced |
1 tablespoon minced garlic |
1 (400 g) can coconut milk |
1 tablespoon peanut butter |
1 tablespoon oil |
Directions:
1. Fry onion and garlic in oil until soft over a medium heat.
2. Add curry paste, cook for one minute or until fragrant.
3. Add chickpeas, tomatoes, mixed veges and tomato sauce. Reduce heat slightly and cook down until most of the juices have been reduced.
4. Add the coconut milk gradually and stir until all combined. Stir through peanut butter.
5. Cook for 15-20 minutes or until all vegetables are tender and curry is at a thickness to suit you.
6. Serve over rice with naan bread and top with minted yogurt if desired.
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