4 servings
Prep: 10 mins,
Cooking: 30 mins
Try this flavourful Asian-inspired recipe whether you are vegan or not.
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Ingredients (20)
1 | onion — peeled and quartered |
1 | garlic — cloves |
2 cm | fresh ginger — peeled |
1-2 | red chilli — deseeded |
10 | fresh coriander — stems |
30 ml | peanut oil — or sunflower oil |
2.5 ml | freshly ground black pepper |
2.5 ml | turmeric |
12 ml | cumin — ground |
5 ml | coriander — ground |
1 | coconut milk — tinned |
2 | potatoes — medium, peeled and chopped |
2 | chickpeas — tinned, drained and rinsed |
2 | tomatoes — sliced into thin wedges |
1 | mangetout — punnet |
30 ml | soy sauce — light |
tamarind — paste | |
40 ml | fresh coriander — chopped |
coconut — shavings, to serve | |
rice — jasmine, cooked, to serve |
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