Tomato Chickpea Coconut Curry

Name: Tomato Chickpea Coconut Curry
Yield: 2 servings
Ingredients: 260 ml 260 ml No Name Chickpeas (drained and rinsed); 180 ml 180 ml Rooster Coconut Milk (shaken); 280 ml 280 ml No Name Diced Tomatoes (with juices); 120 g 120 g No Name Yellow Onions (thinly sliced); 1 /6 bulb 1/6 bulb Garlic (minced); 150 g 150 g No Name Frozen Mixed Vegetables (frozen)

Cook aromatics: Put 120 g sliced onion in a saucepan with a splash of tap water. Cook until softened, then stir in 1/6 bulb minced garlic.

Serves 2gourman-draft25 minutesapproved-20260531230908source-run:9b2dbb6b-b8c3-45a1-aee2-003236b43d35

Ingredients

260 ml 260 ml No Name Chickpeas (drained and rinsed)
180 ml 180 ml Rooster Coconut Milk (shaken)
280 ml 280 ml No Name Diced Tomatoes (with juices)
120 g 120 g No Name Yellow Onions (thinly sliced)
1 /6 bulb 1/6 bulb Garlic (minced)
150 g 150 g No Name Frozen Mixed Vegetables (frozen)

Steps

1
Cook aromatics: Put 120 g sliced onion in a saucepan with a splash of tap water. Cook until softened, then stir in 1/6 bulb minced garlic. 2. Build curry: Add 260 ml drained chickpeas, 280 ml diced tomatoes with juices, and 180 ml coconut milk. Simmer for 10 minutes so the chickpeas take on the sauce. 3. Add vegetables: Stir in 150 g frozen mixed vegetables and simmer until hot and tender. Rest for 2 minutes before serving.

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