Quick vegetable curry
A mild and fragrant curry which can be made in under 25 minutes. Serve with rice and breads alongside if wished. Suitable for vegetarians.
Ingredients
Preparation
Step 1
Mix the Kikkoman soy sauce and cornfllour with 250ml water.
Step 2
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.
Step 3
Garnish with flaked almonds and serve with rice and mango chutney if desired.
Recipe-ID: 93
Recipe as PDF
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_0e730d1c1a.webp "[Translate to Englisch (UK):]")
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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