Breadcrumbs | Quorn Bangalore Phall | Special Fried Rice | Plain Boiled Rice | Tandoori Veggy Prawns | Vegetable Curry | Vegan Mushroom Pate | SpiceTheWorld Masala Gravy | 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 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 |
| 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. |