Chickpea and Vegetable Curry

Vegan dish with plenty of taste and character

Serves 4 (Estimated) Rating 5 (1-5)

Prep Time 20 Minutes Cooking Time 30 Minutes

Vegan safe Vegetarian

2 Tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, crushed
3 Tablespoon curry powder
225g carrots, peeled and sliced
225g mushrooms, quartered
1 small head of cauliflower, broken into florets
2 Tablespoon tomato purée
225g tin of chopped tomatoes
600ml vegetable stock
410g tin of chick peas, drained and rinsed
100g frozen peas
Heat the oil in the large saucepan
Now gently fry the onion for 2 minutes.
Add the garlic and curry powder and stir and leave to cook for 2 minutes.
Stir in the carrots, mushrooms and cauliflower and gently fry for 3 minutes more.
Add the tomato purée, tinned tomatoes and stock, bring to the boil and stir in the chick peas.
Leave to simmer gently for 10 minutes then stir in the peas.
Cook for 10 minutes more, season to taste.
Serve with rice and bread.