2 teaspoons mild curry paste
1 tin coconut milk
1 tin chickpeas
2 medium onions
4 cloves garlic
1 head of broccoli
1 red or green capsicum
Small bunch fresh coriander
Peel and chop the onions, garlic, potatoes and carrots.
In a large pan, mix the spoonful of curry paste with enough olive oil to cover the bottom of the pan.
Fry the potatoes, carrots, onions and garlic until almost soft.
Meanwhile, chop the mushrooms, peppers and broccoli, and add to the pan. Fry for a few minutes.
Add the tins of coconut milk and chickpeas and simmer gently until the vegetables are soft, stirring occasionally.
Chop the coriander and stir in. Season to taste.
Serve with basmati rice, poppadoms, mango chutney, and cucumber.