SpiceTheWorld

Breadcrumbs  | Curry Paste | Vegetable Balti | Tofu Dhansak | Mushroom Soup | Chickpea Curry | Chickpea and Vegetable Curry  |

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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.

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