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|
|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|
- 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.