Products used in this recipe
Curried Vegetable and Chick Pea Stew
Yield: 10 Servings
Yield: 10 Servings
A mild coconut curry with Edgell mixed vegetables and chick peas.
Instructions:
1. Sauté the onion, potatoes, curry powder, sugar, ginger and garlic.
2. Deglaze with half of the soup and set aside.
3. Add the remaining soup, Edgell Chick Peas, Edgell Vegetables and Leggo’s Sauce. Cook in the oven for 1 hour at 180°C.
4. Stir in the sautéed vegetables, spinach and coconut milk, heat and serve. Season and serve with couscous.
