Vegetable chickpea curry — Korean — flexible family version

Serves 4

Ingredients

• 1 can (398 ml) chickpeas, rinsed
• 4 cups mixed vegetables
• 1 can (400 ml) diced tomatoes
• 1 cup light coconut milk
• 1 tbsp sesame oil
• 1 tbsp mild gochujang
• 1 tbsp reduced-sodium soy sauce
• 1 tsp honey
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• 1 cup extra vegetables, fresh or frozen
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Warm a large pot over medium heat. Prep and measure all ingredients.
2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
4. Bring to a gentle simmer, partially cover, and cook for about 20 minutes until tender.
5. Adjust the texture with a little water, taste, and garnish just before serving.