Potato and Chickpea Indian Vegan Curry

I featured on Channel 5's Bargain Loving Brits in The Sun last week, and I made a vegan curry on the show.

I have had lots of requests for the recipe.

So here it is.

You can use any veg or pulses. It's completely to your taste. What I show you is how to make the base curry sauce.

I love curry, it's one of my favourite dishes ever!

This recipe never fails and my friends and family love it!

The recipe is below and the video too.

I'm not all fancy yet and can't do those speeded up ones, but I'll get there..........ENJOY :-)

Curry Sauce

2 tbs Vegetable Oil

1 Onion

1 thumb size of ginger (inch thick)

½ teaspoon red chilli flakes (or a green chilli)

1 tbs Cumin seeds

1tbs Nigella Seeds (optional)

4 cloves garlic

1 tbs turmeric

Jar of Tomato Sauce

Pre- cooked Potatos and chick peas (or whatever veg you have)

1 tbs of each- Ground Coriander, Ground Cumin, Black pepper and ½ tbs of Cinnamon

1 tbs Mango Chutney

Coconut milk

Handful of chopped coriander (fresh)

Salt to taste

Squeeze of lemon

Method

Chop the onion, and mince the garlic and ginger

Heat vegetable oil in a large pan/wok

When hot add chill, Cumin seeds and Nigella seeds (optional)

When cumin pops add onion, ginger and garlic, fry until golden brown

Add water to turmeric and mix then add to frying pan. Coat the onion mixture in the turmeric for abut 1 minute.

Turn heat down and add tomato sauce and stir in.

Add salt. Then taste.

Add pre-cooked potatoes and chickpeas (or whatever you are using) Stir in coating all veg with curry sauce.

Mix cumin, coriander, black pepper and cinnamon with water and then

stir into pot.

Taste again (see if more salt is needed).

Add coconut milk, lemon juice, mango chutney and chopped coriander to taste.

Then simmer for 10 minutes, stirring occasionally.

Enjoy with some brown rice or a roti!

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