Ingredients (8 servings)
Garlic (minced) |
2 cloves |
Onion (1 cm pieces) |
200 g / 7 oz |
Celery (1 cm pieces) |
100 g / 3.5 oz |
Carrot (1 cm pieces) |
200 g / 7 oz |
Potato (1 cm pieces) |
300 g / 10.5 oz |
Shimeji mushrooms |
200 g / 7 oz |
Chinese cabbage (napa cabbage) (1 cm pieces) |
600 g / 1.3 lbs |
Chickpeas |
1 can |
Olive oil |
2 Tbsp |
Canned tomatoes |
400 g |
Laurel (Bay leaves) |
2 |
Thyme (dried) |
2 tsp |
Hot water |
1200 ml |
S&B Golden Curry Mix 92 g |
1 pack |
Oats (oatmeal) |
6 Tbsp |
Directions
- Roughly mince the garlic. Cut the onion, celery, carrot, potato, chinese cabbage into 1 cm pieces.
- Heat the olive oil in a pot over medium heat and stir-fry the garlic.
When the garlic becomes aromatic, add the onion, celery, carrot, potato and shimeji mushrooms. Stir-fry well until they become tender.
- Add the chickpeas, canned tomatoes, laurel, and thyme and bring it to a boil, then add the hot water.
When it comes to a boil, turn down to low heat and simmer for 10 minutes. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until they are melted.
- Turn on the heat again and simmer over medium heat while stirring until the mixture becomes thick. Add the oats (oatmeal) and bring it to a boil.