vegetable / chickpea curry
serves six

1/2 cauliflower, broken up
2 carrots
green beans (as many as you like)
2 zucchinis, sliced
1 onion, chopped
2 tbsp curry powder or paste
2 tbsp tomato paste
1 tsbp cornflour, dissolved in water
2 cubs massel chicken stock (it is vegan), added to boiling water
vegetable oil for frying
1-2 can(s) chickpeas, drained
rice

begin cooking rice. cook the cauliflower in the microwave for a few minutes, covered. cut the veggies up, and heat the oil in a saucepan before adding the veggies and cauliflower. simmer until the vegetables are slightly softened. add the curry and tomato paste (if you are using curry powder, you will need to fry it in a small amount of veggie oil for a minute before adding). blend in the stock, stirring. add the chickpeas and stir. taste it and adjust the amount of curry / tomato paste / stock, then add the cornflour and stir until the sauce has thickened. when it is cooked through, serve over rice.

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