Ingredients
Ingredients for 10 servings:
- 1.5 kg Ardo Chickpeas
- 1 kg Ardo Ratatouille Vegetable Mix
- 400 g Ardo Diced Onions
- 2–3 tbsp cooking oil
- 3–4 tbsp curry powder (or curry paste, to taste)
- 2 cans (400 ml each) coconut milk
- 500–600 ml vegetable stock
- Salt, pepper, and optionally chilli or ginger for heat
- Fresh or frozen coriander leaves for garnish (optional)
Allergens
Preparation
- Heat oil in a large pot or pan and briefly sauté the diced onions (if separate) and the curry (powder or paste) to release the aromas.
- Add the vegetables and sauté, stirring, for 5–7 minutes.
- Add the (pre-cooked, frozen) chickpeas and sauté briefly.
- Add the coconut milk and vegetable stock.
- Simmer for approximately 10 minutes, until the vegetables are cooked.
- Season with salt, pepper, chilli and/or ginger.
- Add a little more vegetable stock if needed, if the sauce is too thick.
- Optionally, sprinkle fresh or frozen coriander over the finished curry.
