Vegetable and Chickpea Curry

Instructions

1. Step 1

   Dice the onion, mince the garlic, and grate the peeled ginger on the cutting board. Have the mixed vegetable thawed if frozen; if fresh, cut it into bite-size pieces.

   Cookware: Box Grater, Chef Knife, cutting board

2. Step 2

   Heat the cooking oil in the large saucepan over medium heat, then add the onion, garlic, and ginger. Stir with the wooden spoon for 8 minutes, until the onion is softened and lightly golden and the aromatics smell fragrant.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Cooking Oil, 15.0 gr Garlic, 20.0 gr Ginger, 150.0 gr Onion

   Cookware: large saucepan — medium heat, wooden spoon

3. Step 3

   Add the curry powder and stir constantly for 1 minute, until the spice is fragrant and coats the softened aromatics without darkening excessively.

   Timer: 1 min (fixed)

   Ingredients used: 18.0 gr Curry Powder

   Cookware: large saucepan — medium heat, wooden spoon

4. Step 4

   Stir in the tomato, coconut milk, and salt gradually, then bring the sauce to a gentle simmer. Cook for 12 minutes, stirring occasionally, until slightly thickened and smooth; taste before the final salt adjustment.

   Timer: 12 min (scalable)

   Ingredients used: 400.0 ml Coconut Milk, 6.0 gr Salt, 400.0 gr Tomato

   Cookware: large saucepan — low heat, wooden spoon

5. Step 5

   Add the chickpea and mixed vegetable and stir to coat. Simmer for 15 minutes, stirring occasionally, until the vegetables are tender, the chickpeas are hot throughout, and the curry is thick enough to cling to the spoon.

   Timer: 15 min (scalable)

   Ingredients used: 480.0 gr Chickpea, 500.0 gr Mixed Vegetable

   Cookware: large saucepan — low heat, wooden spoon