Chef: Zoe Bingley-Pullin
1-2 tsp extra virgin coconut oil
6 cups chopped vegetables eg. onion, carrot, capsicum, broccoli, cauliflower,
2 tbsp Ayam Malaysian Nyonya Curry paste
1 cup vegetable stock
salt, pepper (optional)
Heat oil in pan, add vegetables, and cook 3 minutes.
Add curry powder and cook 5-10 minutes.
Add the stock and yoghurt and bring to a simmer.
Add chickpeas and simmer 10 minutes or until vegetables are tender.
Variation is to use chicken instead of chickpeas – use 500g sliced chicken fillets,
stir-fry until lightly browned before adding vegetables
Serve with chopped coriander.