Ingredients
1 tbsp coconut oil
1 tbsp grated ginger
2 garlic cloves, crushed
1 tbsp yellow thai curry paste
100g mushrooms, chopped
1 red pepper, chopped
400ml coconut milk
400g chickpeas, drained
ó tsp turmeric
100g edamame beans
1 tbsp coconut yoghurt
Directions
Melt the coconut oil in a pan. Add the ginger, garlic and curry paste,
stir for a minute then add the mushrooms, red pepper, coconut milk,
chickpeas, turmeric. Cook for 15 minutes. Throw in the edamame
beans in the last 5 minutes of cooking.
