Vegan Chick Pea Curry
Makes 2. 365 Calories Per Serving
1 tin chickpeas
1 tbsp Garam masala
1 tsp garlic granules or 2 fresh cloves
1 tin good quality tomatoes
4 tbsp high quality coconut milk
1 tbsp tomato ketchup
1 red onion finely sliced
1 large or 2 small courgettes cubed
1 tbsp vegan chicken stock
Good handful coriander
1 tsp coconut oil
1 good wedge of lime
1 handful Kafir lime leaves
Fry onion in the coconut oil for 3 minutes on a medium to hot heat.
Add Garam masala, stir and continue cooking for a further 3 minutes.
Add tomatoes, ketchup, garlic granules, vegan chicken stock, chickpeas and lime leaves.
Add courgette cubes and stir well. Now add coconut milk., stir thoroughly and boil for about 10 minutes with the lid on.
Serve and garnish with coriander. Can be served e.g. with salad or sweet potato.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks