Chickpea Veggie Curry
A forgiving curry that welcomes any leftover vegetables.
Ingredients
- chickpeas
- coconut milk
- onion
- garlic
- curry powder
- carrot
- spinach
Instructions
- 1
Sauté onion, garlic and curry powder.
- 2
Add chopped vegetables and chickpeas.
- 3
Pour in coconut milk and simmer 15 minutes.
- 4
Season and serve over rice.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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