Preparation time: 30 Minutes
Peel the vegetables and chop into large pieces.
Heat the coconut milk in a pan and add the stock cube, the Masala Chalo's Chai Latte Premix and garam masala powder.
Add the vegetables to the coconutmilk and fill with water until the vegetables are completely submerged.
Cook until the vegetables are done and mix the chickpeas through the curry.
Serve with ginger and coriander.
100 g sugarsnaps
100 g chickpeas
200 ml of coconut milk
1 stock cube
2 tablespoons of Masala Chalo's Chai Latte premix
1 tablespoon soy sauce