Vegetable Curry served with Rotis
Ingredients
Method
1
Heat the oil in a medium sized pot, add the onions and garlic and sauté for 5 minutes. Stir in the Hinds Spices Medium Curry Powder, Hinds Spices turmeric and curry leaf and cook for a further minute.
2
Add the butternut, baby tomatoes, coconut cream, boiling water mixed with Bisto Original Gravy Powder and honey and simmer gently for 30 minutes. Add the Rhodes Quality Chickpeas in Brine and cook for 5 minutes.
3
Serve with rotis and topped with fresh coriander.
This recipe uses:
