After a @jamieolivercookeryschool cooking class last week (awesome bday present from @amberspeed1) I had a week-long craving for curry. Indian cuisine is great for vegans, so long as you skip the ghee and yoghurt! This chickpea curry is delicious, warming and deeply flavoured. I finished it with a blob of @oatly creme fraiche (worth a try!) Takes 35 mins, makes 2 work lunches
INGREDIENTS
1 can of chickpeas
1 can of chopped tomatoes
1 large red onion, diced
2 cloves of garlic, minced
A thumb-sized piece of ginger
1 teaspoon dried chilli flakes
1 teaspoon mustard seeds
1 teaspoon ground turmeric
Half a teaspoon ground cumin
Half a teaspoon ground coriander
Salt and pepper
Olive oil
Oatly creme fraiche, to finish
METHOD
1) Put a pan on medium heat. Add a splash of oil, then add the mustard seeds, onion, garlic, ginger and chilli. Cook down for 5-10 minutes until the veg is soft.
2) Add the rest of your spices, mix, then add the chickpeas, chopped tomatoes and half a can of water. Bring to the boil, turn down and simmer for 15 minutes until the gravy is thick.
3) Serve with a dollop of Oatly creme fraiche and crusty bread (or chapattis if you’re being authentic)
