Curried Vegetable And Chick Pea Stew

Step 1

Sauté the onion, potatoes, curry powder, sugar, ginger and garlic.

Step 2

Deglaze with half of the soup and set aside.

Step 3

Add the remaining soup, Edgell Chick Peas, Edgell Vegetables and Leggo’s Sauce. Cook in the oven for 1 hour at 180°C.

Step 4

Stir in the Sautéed vegetables, spinach and coconut milk, heat and serve. Season and serve with couscous.