- 2 large Potatoes
- 200 grams of Green beans
- 200 grams of Rice
- 400 grams of Chickpeas
- 1 Onion
- 4 cloves of Garlic
- 2 cm piece of Ginger
- 400 ml of Coconut milk
- 400 grams of Diced tomatoes
- 70 grams of Curry paste
- 1 teaspoon of Ground turmeric
- 1 teaspoon of Sunflower oil
Peel the potatoes and cut into chunks, make sure you cut them roughly the same size.
In a large pan or wok, heat up some oil and saute the onion, garlic and ginger until the onion is translucent.
Add in the potatoes, green beans, cocnut milk and the diced tomatoes.
Meanwhile, cook the rice according to the package instructions.
Add in the chickpeas to the curry for the final 5 minutes and cover again.
Optional: serve with my easy vegan naan!