Quick vegetable curry

Total time 30 mins

15 mins preparation time

15 mins cooking time

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

4 portion(s)

60 ml

Kikkoman Naturally Brewed Organic Soy Sauce

125 ml

coconut milk

4 tsp

cornflour

250 g

onion, chopped

1 tsp

grated fresh ginger

large clove garlic, crushed

2 tbsp

curry powder

450 g

fresh vegetables, chopped into similar size pieces (we used squash, red pepper, green beans, broccoli and peas)

can chick peas, drained and rinsed

almond flakes to garnish

Nutritional facts (per portion): 1307 kJ / 312 kcal

15.6 g Fat

11.0 g Protein

37.7 g Carbohydrates

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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