Vegetable curry with SKYR and chick peas



for 4 persons

  • 1 onion
  • 3 tablespoons olive oil
  • 1 can chick peas, drained and washed
  • 180 g sugar snap peas, fresh or frozen
  • 1/4 cauliflower, chopped
  • 150 g mushrooms, sliced
  • 2 tablespoons curry powder
  • 400 ml vegetable stock
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • a few drops of Worcestershire sauce
  • 2 tablespoons corn starch

for serving

  • 150 g SKYR Natural
  • basmati rice, cooked 
  • parsley


Slice the onion and sauté in a pan for a few minutes until golden brown.

Add the chick peas, sugar snap peas, cauliflower and mushrooms.

Then add the curry powder and cook for a few minutes.

Pour the vegetable stock in and add the tomato paste, soy sauce and Worcestershire sauce. Stir and let simmer for 30 minutes.

At the end, dissolve the corn starch in one or two tablespoons of water before adding to the curry.

Serve the curry with a tablespoon of SKYR and some chopped parsley, and accompany with cooked basmati rice.


Stefano Cavada

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