Vegetable Curry with Chickpeas

Curry in a wide frying pan in the warm oil at the lowest temperature approx.

one minute until soft. Add onions and all ingredients up to and including coriander, steam with closed lid at medium heat for about ten minutes.

Add cream and water, bring to a boil, add Chinese cabbage, reduce heat, simmer gently for three minutes until vegetables are just tender.

Season with curry.

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