This is a great curry to use up your left over veggies. In this recipe I am just using what I had left in my fridge, but you can use whatever veg you want, but make sure to have some greens in there!
Serves 4
Ingredients
1 x Onion
3 x garlic (or 2 tsp garlic powder)
1 x red pepper (I had a left over roasted red pepper as I had run out of normal ones)
2 x chillies (seeds cut out for mild strength)
1 x broccoli
200g green beans
1 tsp ground ginger
5 tsp Jamaican curry powder (or any type of curry powder)
1 tbsp dried thyme
1 bay leaf
3 tbsp tomato puree
1 x 14oz can of chickpeas
1 x 14oz (400ml) can of coconut milk
1 x cup (250ml) of water
2 x cup of rice
Method
- Chop up your veg, add rice to a pan and 4 cups (double the amount of rice) of boiling water. Cover and set on simmer until all the water has been absorbed.
- Add onion, garlic and chili to the pan and saute for 2 mins
- Add curry powder, ground ginger, thyme, bay leaf and some salt and pepper, and cook for 2 minutes, letting the flavours get absorbed
- Add tomato puree and stir
- Add all veg to the pan at once and let cook for 5 mins
- Add chickpeas, coconut milk and water
- Cook until your veg is how you like it
- Serve with rice