Vegetable Coconut Curry

Serves 2

Vegetable Coconut Curry

Agnes

Ingredients
2 tsps olive oil
2 cups vegetable mix, such as broccoli, orange pepper and zucchini
1 small onion, chopped
1 6 oz can Coconut milk
2 tsps curry powder or 2 tablespoons curry paste
Dash red pepper, omit if using curry paste
1 can chickpeas
1/2 tomato, diced
1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water, optional

Cooked rice

Instructions
In large frying pan, sauté vegetables for 5 minutes in olive oil. Stir in milk and simmer for 5 minutes or until vegetables are tender crisp. Add spices and stir well.
Add chickpeas and tomato, stir. Bring mixture to a light boil, add cornstarch mixture and simmer 5 minutes.
Serve over rice.

Variations:
Add 1/2 tsp ground ginger or 1 tbsp fresh minced ginger
Add minced garlic
Add spinach last, simmer 5 minutes and serve
Add cooked chopped chicken
Omit rice

Vegetables for Coconut Curry.