Easy and aromatic vegan dish with our yellow curry paste for a cold winter's evening meal! Use root vegetables of choice or cut through the richness with some fresh cherry tomatoes and plenty of cilantro!
1 tin chickpeas, drained
1 tblsp cooking oil
400ml coconut milk
9-10 cherry tomatoes, halved
Heat oil in a heavy based saucepan or pot, then quickly fry Mekhala Organic Yellow Curry Paste.
Add coconut milk, bring to gentle simmer and add chickpeas.
Simmer till cooked (about 1 min), then take off heat.
Add in cherry tomatoes.
Serve hot with rice, lime and fresh coriander.
Check out more Vegan recipes!