Mix in your favourite vegetables to make it your own.
Serve with warm naan bread on the side
Heat olive oil in a saucepan. Add onion and garlic and cook over medium heat until soft, about 5 minutes while stirring. Add garlic, ginger, turmeric, curry paste, potatoes, salt and coconut milk and cook for about 15 minutes – or till the potatoes is almost cooked. Meanwhile heat olive oil in a frying pan. Fry queso fresco at medium to high heat 5-10 minutes or till surface is golden. Add cauliflower to curry and cook another 5 minutes. Add chickpeas and tomatoes and let it simmer for 2 minutes. Season to taste. Sprinkle with coriander and serve with fried queso fresco and naan bread.
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