Quick vegetable curry

4.7 11 ratings
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)
125 ml
coconut milk
4 tsp
cornflour
250 g
onion, chopped
1 tsp
grated fresh ginger
1 
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)
1 
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

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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