Summer Veg Curry

• 1 Table spoon oil (your choice)
• 1 red onion (diced)
• 1 table spoon grated ginger
• 2 cloves of garlic crushed
• 1 tin chickpeas
• 1 and a half tablespoons yellow curry paste
• 1 tin coconut milk
• 1/2 cup veg broth or stock
• 3 cups aubergine
• 1 medium sized courgette (sliced)
• 1 and a half cups of mushrooms
• 1/2 cup of red peppers

• 1/4 tea spoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped coriander
• 2-3 cups of rice
• 1 lime to serve
• Sriracha to serve

Method:

Heat the oil in a large pan or wok over a medium to high heat

Add the onions, garlic and ginger for 2-3 minutes

Add in curry paste and cook for 1 minute

Slowly pour in veg broth and coconut milk.

Add in the rest of the vegetables, chickpeas and spices, allow to simmer for 10-15 minutes.

Salt and pepper to taste/as need.

Spoon cooked rice on to the plate and add the curry on top.

Garnish with chopped coriander and a wedge of lime.

Sriracha if desired.