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Chickpea and Vegetable Curry

Vegan dish with plenty of taste and character

heat heat

Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 20 Minutes Cooking Time 30 Minutes

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Vegan safe Vegetarian

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
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.