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Vegetable curry

By Faeza
21 July 2015

Ingredients

¦ 30ml (2 tablespoons) oil

¦ 1 onion, chopped

¦ 15ml (1 tablespoon) grated ginger

¦ 2 cloves garlic, crushed

¦ 15ml (1 tablespoon) dry breyani mix

¦ 10ml (2 teaspoons) curry powder

¦ 1 chilli, chopped

¦ 1 can (410g) coconut milk

¦ 1 can (410g) chickpeas, drained

¦ 3 baby marrows, sliced

¦ 2 medium sweet potatoes, peeled and diced

¦ 150g green beans, sliced

¦ 200g broccoli, cut into florets

¦ Fresh coriander leaves

Instructions

  • Heat oil in a large pan and fry onion, garlic and ginger until soft.
  • Add dry breyani mix, curry powder and chillies.
  • Cook, stirring, until fragrant.
  • Stir in coconut milk, then add chickpeas, baby marrows, sweet potatoes, green beans and broccoli
  • and bring to a boil.
  • Reduce heat and simmer for 20 minutes until vegetables are
  • Serve over crusty rolls or rice.
  • Garnish with fresh coriander.