Another fast weekday meal. You won’t need rice with this dish, the chick peas will provide enough starch.
Ingredients for each person (why not make double and freeze a portion for another meal?)
Curry paste: one teaspoon to one tablespoon, depending on your preference for spicyness
¼ brown onion in wedges
1 clove garlic, crushed
About a cup full of starchy vegetables: Sweetcorn, carrot, sweet potato, potato
¼ cup green runner beans or green peas
¼ cup cooked chick peas
2 tomatoes
½ cup chicken or fish stock
Method:
Saute the onion, garlic and curry paste in a little olive oil until soft.
Add the vegetables and tomato, a little chicken stock, and allow to simmer for 20-30 minutes. Add the green beans or peas in the last 10 minutes.
Taste test before serving; you may need a dollop of tomato paste.
Serve as is, or with a dollop of coconut cream, a hard boiled egg and one tablespoon chopped peanuts
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