Ingredients
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2 teaspoons olive oil
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5 garlic cloves
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1 -2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder)
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2 tablespoons dried basil
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1 tablespoon paprika
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1 tablespoon soy sauce
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1/4 teaspoon ground pepper
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1/4 teaspoon salt
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1 tablespoon lime juice
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540 ml chickpeas (one can)
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2 -3 cups frozen mixed vegetables, diced (Choose your favorite! You can use broccoli, cauliflower, peppers, corn, peas, carrots, you name it! )
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1 cup yogurt (Plain or Vanilla, Both work! The vanilla adds that creamy sort of flavour that you would get if addi)
Instructions
- Heat oil in a saucepan on medium-low heat.
- While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!
- Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.
- Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
- Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
- Add frozen/fresh vegetables and stir until well mixed.
- Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
- Turn off heat and stir in the yogurt.
- Serve hot with bread, buns, naan, or similar things.