Creamy vegetable curry with soy sauce and coconut milk

Total time 40 mins

10 mins preparation time

30 mins cooking time

A quick and easy typical indian veggie dish, complemented with the rich flavour of Kikkoman soy sauce. Can be prepared with a wide variety of vegetables.

Ingredients

4 portion(s)

Coconut or other frying oil

small onion

garlic cloves

5 tbsp

curry powder (Mild Madras or similar)

3 tbsp

water

550 g

of chosen vegetables (mushrooms, bell pepper , carrot, broccoli, courgette etc.) – chopped in cubes or pieces ( bite sized)

250 g

of chickpeas, drained

200 g

of coconut milk

80 ml

Kikkoman Naturally Brewed Soy Sauce

Fresh chopped coriander to garnish

Nutritional facts (per portion): 1221 kJ / 294 kcal

17.4 g Fat

9.6 g Protein

19.8 g Carbohydrates

Preparation

Step 1

Chop onion and garlic finely and fry them 3-4 minutes in hot oil in a pan, stirring occasionally.

Step 2

Mix curry powder with water to a smooth paste, add to the pan and fry over a low heat for a few minutes.

Step 3

Stir frequently and don’t allow the mix to burn. Stir in vegetables and add coconut milk and soy sauce. Stir and make sure nothing sticks to the bottom of the pan.

Step 4

Cover and cook over a low heat for 15 minutes or until the vegetables are tender.

Step 5

Add chickpeas and cook for 1 minute. Serve hot with wild rice and garnish with chopped coriander.

Tip

This curry tastes best reheated the next day!

Recipe-ID: 889

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