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1 tbs oil
1 onion, chopped
1 clove garlic, crushed
2.5cm ginger, grated
3 tsp curry powder
6 cauliflower florets, halved
50g green beans, halved
200g carrots, chunks
400g chickpeas, drained and rinsed
400ml coconut milk
Chopped coriander
Fry onion and garlic in oil until soft.
Add ginger and curry powder plus water, cook 1 minute while stirring.
Add vegetables and stir to coat in spices. Add chickpeas and coconut milk, stir, cover and simmer 20-30 minutes until veg is tender.
Serve with coriander and steamed rice.
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