Updated: Nov 25, 2020
Aromatic vegan curry for a cold winter's evening meal! Use root vegetables of choice.
1 tin chickpeas, drained
4-5 cherry tomatoes, halved
1 tblsp cooking oil
400ml coconut milk
Lime and coriander leaves to serve
Heat oil in a heavy based saucepan or pot, then quickly fry Mekhala Organic Yellow/Massaman Curry Paste.
Add coconut milk, bring to gentle simmer and add chickpeas.
Simmer till cooked (about 15min).
Serve hot with cherry tomatoes and fresh coriander.