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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:

1. 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
2. Then add the spices - curry powder, cumin and coriander. Fry the spices up for 5 minutes as well.
3. Then add the chopped cherry tomatoes, corn kernels, chopped broccoli and the chickpeas. Mix all ingredients well.
4. Finally add the coconut milk and allow to simmer for 20-30 minutes.
5. Serve on freshly cooked brown basmati rice and top with coriander! Serves 2-3 people