South African

Chickpea Curry

Author: Ursula Stablum
1 tbsp olive oil / canola oil

2 chopped carrots (sliced thinly or thicker if you want the crunch)

1 chopped onion

2 crushed garlic cloves

1 tsp cumin seeds

¼ cup red curry paste

1 tin coconut milk / cream

2 tins of drained and rinsed chickpeas

1 cup frozen peas

1 cup frozen green beans



Some fresh coriander for garnish

This is a quick and delicious vegan recipe. I usually make this when I have very limited time – it is usually prepared and cooked in less than 30 minutes.

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