Kikkoman Vegetable Curry

• 60ml Kikkoman Naturally Brewed Soy Sauce
• 4 tbsp cornflour
• 1 onion, chopped
• 1 tsp grated fresh ginger
• 1 large clove garlic, crushed
• 2 tbsp curry powder
• 450g fresh vegetables, chopped into similar size pieces (we used squash, red pepper, green beans, broccoli and peas)
• 1 can chick peas, drained and rinsed
• 125ml coconut milk
• almond flakes to garnish

Method

Step 1. Mix the Kikkoman soy sauce and cornflour with 250ml water.

Step 2. Heat the oil in a wok or deep sided frying pan on a medium heat. Add the onion, ginger and garlic and a sprinkle in the curry powder. Stir fry for 1 minute. Add your selection of vegetables and stir fry for around 5 minutes or until the vegetables are sufficiently tender. Add the chick peas, the soy sauce and cornflour mix and the coconut milk. Bring to the boil and simmer for a couple of minutes until the chick peas are heated through.

Step 3. Garnish with flaked almonds and serve with rice and mango chutney if desired.