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