Madras Curry Vegetable Stew

This one-pot curry is deeply comforting and perfect for cold nights. The coconut-tomato base brings warmth without heaviness.

Ingredients

• 1 jar Rupen’s Madras Curry Sauce

• 1 lb mixed vegetables (sweet potato, cauliflower, carrots, spinach)

• 1 can chickpeas, drained

• 1 onion, sliced

• 2 cloves garlic, minced

• 1 cup coconut milk

• 1 tbsp oil

• Salt to taste

• Rice or naan, for serving

Method
Heat oil in a pot and sauté onion and garlic until soft. Add vegetables and cook briefly. Stir in the curry sauce and coconut milk, then add chickpeas. Simmer gently until vegetables are tender. Season to taste and serve warm.

This is the kind of meal that tastes even better the next day.