What you need:

• 1 teaspoon oil

• 1 onion, chopped

• 2 teaspoons or more curry powder

• 1 teaspoon or more ground cumin

• 1 teaspoon or more turmeric

• 400g veggies you like, frozen

• 400 grams cooked chickpeas

• 4 tomatoes (around 500g), cut

• 1 tablespoon soy sauce or tamari

• salt

• 250ml homemade coconut milk

How to make it:

1. Cook your veggies according to the instructions. Put aside when ready

2. Heat up the oil in the big pot. Add onion and cook till tender.

3. Add tomatoes, salt, spices and mix it well.

4. Cook till your tomatoes fall apart into a sauce.

5. Add coconut milk, soy sauce and cook for few minutes.

6. Add cooked chickpeas and cooked veggies and mix it well.

7. Cook another 10 minutes. You should have a nice creamy sauce.

8. Taste it. Add more seasoning if you desire.

9. Enjoy

Notes:

This recipe makes around 3 – 4 portions.

You can freeze leftover meal.

Buy your beans & legumes in a bulk shop (if available) or in the biggest possible packaging in order to reduce your waste. I always cook my beans/chickpeas in advance and I store them portioned in the freezer.

When you make it take a picture and post it in our community chat. Would love to see it.

Love 💕Inkka

Coconut milk

I really like this dish with mash potatoes or no oil baked potatoes

More recipes with coconut milk

Sweet potato ginger coconut milk soup

Roasted carrot lime ginger soup

Creamy veggie bean stew