There's no law to what veggies you use to make this curry - just open the fridge and empty anything you can find in the crisper. It's hearty and delicious and a dish for everyone - even the meat lovers
Saute onion and garlic in coconut oil for 2 - 3 minutes.
Add the curry powder and cook for a further 2 minutes.
Toss the veggies in the pan and add the water and stir to combine the spices.
Add the tomato and chickpeas and cook for 25 - 30 minutes.
Add the coconut cream and cook on a low heat for a further 10 minutes.
Season with sea salt and the juice a and cracked black pepper and serve on basmati rice with chopped coriander over the top and serve with lime pickle.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 50 mins |
| Ready in: | 65 mins |
Suitable for: |
|
| Dinner | |
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