Vegetable curry

This recipe was created by by Deka alongside Xueyan, Fadumo and Tenin to produce 30 recipe kits as part of our Food Ambassadors programme.

Ingredients (for 6 portions)

• 1 green pepper, chopped

• 150g green beans, chopped

• 5 carrots

• ½ cauliflower

• 2 medium potatoes, cubed

• 4 small red onions

• 4 cloves of garlic, chopped finely

• 1 thumb sized piece of ginger, chopped finely

• 400g chickpeas

• 400g chopped tomatoes

• 400ml coconut milk

• 15g fresh coriander

• 1 vegetable stock cube

• 1 tsp garam masala

• 1 tsp cumin

• Rice (60g per person)

Method

1. Before beginning, prepare all your vegetables by chopping. Potatoes should be cut into small chunks and everything else can be cut into medium sized pieces.

2. Fry the onions in a large frying pan or saucepan with a little olive oil, over a medium heat. Cook for 5 minutes or until they begin to soften.

3. Add the ginger and garlic and fry for a further 2 minutes before adding the chopped tomatoes.

4. Add all the vegetables into your pan, along with your dry spices (garam masala and cumin) and stir through.

5. Boil a kettle and add 300ml of water to your stock cube, stirring until it has dissolved, then add this to your pan.

6. Cover the pan with a lid and allow to simmer for around 20 minutes. This is a good time to start cooking your rice.

7. Drain and add your chickpeas, cooking for an extra 3-4 minutes to heat them. You can also add a little salt for extra flavour. Stir in the coconut milk and fresh coriander

8. Serve with the rice and enjoy!