
Ingredients:
- 1 tin chickpeas, rinsed and drained
- 1/2 tin corn kernels, rinsed and drained
- 1 tin coconut milk
- 1 large onion, chopped
- 1/2 head broccoli, chopped
- 1 whole punnet cherry tomatoes, chopped in half
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp cumin powder
- 1 tsp coriander powder
- 1 tbsp soya sauce
- Fresh coriander
- 1 red chili - optional
Method:
- In a pan heat up the olive oil and soya sauce - and then add the onions, garlic and chili (if you choose to). Heat in a pan for 5 minutes
- Then add the spices - curry powder, cumin and coriander. Fry the spices up for 5 minutes as well.
- Then add the chopped cherry tomatoes, corn kernels, chopped broccoli and the chickpeas. Mix all ingredients well.
- Finally add the coconut milk and allow to simmer for 20-30 minutes.
- Serve on freshly cooked brown basmati rice and top with coriander! Serves 2-3 people