Quick vegetable curry


Quick vegetable curry

A mild and fragrant curry which can be made in under 20 minutes. Serve with rice and breads alongside if wished. Suitable for vegetarians.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time10 mins

Nutrition per serving

  • Energy312 Kcals

Ingredients

  • 60ml Kikkoman soy sauce
  • 4 tbsp cornflour
  • 1 onion, chopped
  • 1 tsp grated fresh ginger
  • 1 large clove garlic, crushed
  • 2 tbsp curry powder
  • 450g fresh vegetables, choopped into simialr size pieces (we used squash, red pepper, green beans, broccoli and peas)
  • 1 can chick peas, drained and rinsed
  • 125ml coconut milk
  • almond flakes to garnish

Method

Mix the Kikkoman soy sauce and cornfllour with 250ml water.

Heat the oil in a wok or deep sided frying pan on a medium heat. Add the onion, ginger and garlic and a sprinkle in the curry powder. Stir fry for 1 minute. Add your selection of vegetables and stir fry for around 5 minutes or until the vegetables are sufficiently tender. Add the chick peas, the soy sauce and cornflour mix and the coconut milk. Bring to the boil and simmer for a couple of minutes untill the chick peas are heated through.

Garnish with flaked almonds and serve with rice and mango chutney if desired.

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