Breadcrumbs
| Curry Paste
| Vegetable Balti
| Tofu Dhansak
| Mushroom Soup
| Chickpea Curry
| Chickpea and Vegetable Curry
|
Chickpea and Vegetable Curry
Vegan dish with plenty of taste and character


Serves 4 (Estimated) Rating 5/5

Prep Time 20 Minutes Cooking Time 30 Minutes

Ingredients |
2 Tablespoon Vegetable Oil |
1 Onion, finely chopped |
3 Garlic Cloves, crushed |
3 Tablespoon Curry Powder |
225 Cm Carrots, peeled and sliced |
225 Cm Mushrooms, quartered |
1 Cauliflower, broken into florets |
2 Tablespoon Tomato Purée |
200 Gram Chopped Tomatoes |
600 Millilitre Vegetable Stock |
400 Gram Chickpeas, drained and rinsed |
100 Gram Frozen Peas |
Method |
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. |