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Vegetable Curry served with Rotis

Total Time 1 hour
Servings 4 Servings

Ingredients

  • 1 Tbsp (15 ml) olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 Tbsp (15 ml) Hinds Spices Medium Curry Powder
  • 1 tsp (5ml) Hinds Spices Turmeric
  • 1 sprig of fresh curry leaf
  • 500 g diced butternut
  • 200 g baby tomatoes
  • 1 400 g can coconut cream
  • 1 cup (250 ml) of boiling water
  • 2 tsp (10 ml) Bisto Original Gravy Powder
  • 1 Tbsp (15 ml) honey
  • 1 400 g can Rhodes Quality Chickpeas in Brine, drained
  • 4 rotis
  • Fresh coriander for serving

Instructions

  • 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.
  • 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.
  • Serve with rotis and topped with fresh coriander.