Ingredients
1 onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
400 g canned diced tomatoes
400 ml coconut milk
2 cups vegetables (like carrots, peas, or bell peppers), chopped
2 cups cooked chickpeas
Salt, to taste
1 tablespoon vegetable oil
2 cups cooked rice
Method
Heat the oil in a large pan over medium heat. Add the chopped onion and cook until soft. Stir in the minced garlic and curry powder, cooking for another minute until fragrant. Pour in the diced tomatoes and coconut milk, then bring the mixture to a gentle simmer. Add the chopped vegetables and chickpeas, cooking until the veggies are tender. Season with salt and serve over the cooked rice.
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