Coconut Milk Curry without Meat

Ingredients (4-5 servings)

Chickpeas 1 can (240 g drained)
Onion(cut into 2 cm dices)
400 g / 15 oz
Red bell pepper (cut into bite-size pieces) 150 g / 5 oz
Yellow bell pepper (cut into bite-size pieces) 150 g / 5 oz
Eggplant (cut into bite-size pieces) 300 g / 10 oz
Ginger (cut into thin strips) 20 g
Coconut milk 600 ml
Canned tomatoes (diced) 400 g
S&B Golden Curry Mix 92 g
1 pack
Jasmine rice (cooked) As needed

Directions

  1. Drain the chickpeas.
  2. Chop the onion into 2 cm dices, and cut the bell peppers and egg plant into bite-size pieces and the ginger into thin strips.
  3. Put the coconut milk in a pot and heat it over medium heat.
    Add 【1】 and 【2】 and bring it to boil, and cook further for 7-8 minutes.
    Add the canned tomatoes and bring it to boil again, and cook further for 4-5 minutes.
  4. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is melted.
    Turn on the heat again and simmer while stirring until the sauce becomes thick.
  5. Enjoy the curry with the Jasmine rice as desired.