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Curried-chickpea-and-vegetable-potjie

This is an easy and deliciously comforting winter meal you can make in no time. Serve with rice, couscous or quinoa.

(serves 4-5)

You’ll need:

2 T olive oil

2 tsp crushed garlic

2 tsp mild curry powder

200ml coconut milk

200ml soy milk or rice milk

2 tins chickpeas, drained

1 cup mixed vegetables (e.g. baby marrows, mushrooms, cauliflower)

100g tomatoes, roughly chopped

1 lime/lemon, cut into quarters

In a saucepan, heat the oil, garlic and curry for 2 minutes over a medium heat. Add the coconut milk, milk, chickpeas and vegetables, stir well and simmer for 10 minutes. Add the tomatoes and simmer for a further 5 minutes before removing from heat. Dish serving into a small potjie and top with the lemon or lime quarters.

Recipe and photograph: Lesley Scott

 

 

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