Vegan Chickpea Yellow Curry

Aromatic vegan curry for a cold winter's evening meal! Use root vegetables of choice.

Ingredients

(Serves 2-3)

1 tin chickpeas, drained

4-5 cherry tomatoes, halved

1 tblsp cooking oil

1/2 jar Mekhala Organic Yellow/Massaman Curry Paste

400ml coconut milk

Lime and coriander leaves to serve

​Method

1. Heat oil in a heavy based saucepan or pot, then quickly fry Mekhala Organic Yellow/Massaman Curry Paste.

2. Add coconut milk, bring to gentle simmer and add chickpeas.

3. Simmer till cooked (about 15min).

4. Serve hot with cherry tomatoes and fresh coriander.

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