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Ingredients
Ingredients
½ onion, finely chopped
2 carrots, finely sliced
½ can of tomatoes or 250 g fresh tomatoes, cubed
½ bell pepper, cut into small chunks
½ zucchini, cubed
200 g boiled or canned chickpeas
200 ml coconut milk
olive oil for frying
salt to taste
For the sauce
1 tbsp tomato paste
1 - 1/2 tbsp curry powder
½ tsp cumin
½ small red chilli or chili flakes to taste (optional)
thumb sized piece of ginger, peeled
2 garlic cloves
3 - 5 cilantro stalks
½ can of tomatoes or 250 g fresh tomatoes
bouillon, cube or gel for 500 ml
For serving
rice, boiled
corriander (optional)
chili (optional)
Method
Method
To prepare the sauce, blend all of the ingredients in a blender and set aside.
Heat the oil in a deep pan. Finely chop the onion and fry it until golden.
Add the carrots to the pan and cook on low heat with a lid to soften.
Then add the sauce and the rest of the canned or fresh tomatoes, as well as the bell pepper, zucchini and chickpeas.
Cook on medium heat until the colour of the sauce changes from red to saturated orange and the bell pepper is tender.
Add the coconut milk and bring to a bubble, then cook for a few more minutes.
Serve with boiled rice, cilantro and pieces of chili or chili flakes.
Prep time: 15 min Cook: 25 - 30 min
Servings: 3 - 4
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