Vegetarian Curry with Coriander (Cilantro) Yoghurt Recipe

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Vegetarian Curry with Coriander (Cilantro) Yoghurt Recipe

Source: readysteadycook.ten.com.au

 

 

olive oil

1 garlic clove, crushed

1/2 brown onion, sliced

8 tsp Thai red curry paste

1/2 cup chickpeas, drained and rinsed

140 ml can coconut milk

1 tomato, deseeded and diced

1/4 cup plain soy yoghurt

4 tsp finely chopped coriander (cilantro)

lime wedge, to serve

 

 

1. Heat oil in a saucepan over medium heat, cook the garlic and onion

for 1 to 2 minutes or until beginning to soften.

 

2. Add curry paste, chickpeas, coconut milk and tomato, bring to a

simmer and cook for 3 to 4 minutes or until thickened slightly,

season to taste.

 

3. Combine yoghurt and coriander (cilantro) in a small bowl and season

with salt and pepper.

 

4. Serve the curry with coriander (cilantro) yoghurt with lime wedges.

 

 

Serves 1.