- 1 Tbsp oil
- 1 onion, finely chopped
- 2–3 cloves garlic, finely chopped
- 1–2 Tbsp curry powder
- 2–3 cups liquid stock
- 1 can coconut milk
- 1 can tomatoes
- 2 cans of chickpeas, drained -400g
- chicken breast (optional)
- 8–10 cups vegetables, grated or chopped (e.g. pumpkin, potatoes, carrots, silverbeet, peas).
Method:
Turn pan onto medium heat, add oil, onion and garlic. Brown slightly (around 1–2 mins).Add chicken and brown (if using), then add curry powder and stir to combine with chicken mix.
Add chopped vegetables, followed by coconut milk, tomatoes and stock (enough to cover vegetables). Bring to a gentle boil.
Cook for 15–20 mins, or until vegetables are cooked through.
Add chickpeas. Cook for a further 2 mins.
Remove from heat and serve with cooked rice.