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Chickpea and Vegetable Curry

Vegan dish with plenty of taste and character
Prep: 20 mins
Cook: 30 mins
Yields: 4 Servings
Heat: 2/5 heat rating heat rating
Rating: 5/5 5 stars

Vegan safe Vegetarian

Carbon Rating A

Photo soon spice fans

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 chickpeas.

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.

Ingredients

2 tbsp Vegetable Oil
1 Onion, finely chopped
3 Garlic Cloves, finely chopped
3 tbsp Curry Powder
200 g Carrots, peeled and sliced
200 g Mushrooms, quartered
1 Cauliflower, broken into florets
2 tbsp Tomato Purée
200 g Chopped Tomatoes
600 ml Vegetable Stock
400 g Chickpeas, drained and rinsed
100 g Frozen Peas

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