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This is how you make it for 4 people:
- Cook the rice.
- Cut the vegetables into pieces, boil them with water slightly and set aside.
- Briefly stir-fry the spice paste in a pan over high heat until aroma develops. Add 200ml coconut milk (or substitute with milk or plant based milk), bring to boil.
- Drain the chickpeas and rinse them.
- Gently pour the chickpeas into the sauce along with the vegetables.
- Cook over a low heat until the vegetables are al dente and the sauce become ideal thickness (add water if too thick / continue to boil if too thin).
- Serve with rice. You can also blend in cooked pasta and toss evenly with the sauce
Ingredients for 4 people:
- 1 carrot, 1 head of broccoli, 400g pumpkin pieces
- 200 ml coconut milk (or substitute with milk or plant based milk)
- 400g canned chickpeas or 400g rice (uncooked)
