This tasty little number is suitable for vegans and is also gluten free!

Serves 4

This recipe is great for adding any left-over cooked vegetables you like! Whether you have boiled new potatoes, carrots or cauliflower, they are all great or even try roasted squash, peppers or aubergine. I get the kids to help chop these up and to do lots of tasting as the curry cooks. If you don’t have any leftovers just par boil or roast the veg as you are cooking the onions. You could even just make this with potatoes and frozen peas. When I’m making this for the family I make a medium chilli version and serve it with extra chilli sauce on the side.


Stuff You’ll Need

1 large onion, finely chopped

1 tablespoon vegetable or sunflower oil

2 cloves of garlic, finely chopped

A 2 inch piece of ginger, finely chopped

Chopped red chilli-to your taste, you can make this as hot as you like!

1 tsp mustard seeds

1 tsp ground cumin

1 tsp turmeric

1 tin of chickpeas, drained and rinsed

A handful of cooked vegetables such as potatoes, carrots, squash

I tin of coconut milk

1 small carton of tomato passata

Lime or lemon juice

Chopped fresh coriander to garnish

What To Do

Heat a splash of oil in a large saucepan and gently fry the onion. The trick here is to get the onion really soft and golden so it is worth doing this while you get everything else ready.

Add the garlic, ginger and chilli and stir fry for a couple of minutes.

Add the spices and stir briefly; the mustard seeds should start to crackle and pop.

Add the chickpeas and cooked vegetables. Carry on gently stirring for a minute so that the vegetables are coated in the spices.

Add the coconut milk and tomato passata and heat until just bubbling.

Taste and add some sugar, lime or lemon juice and salt to your liking.

Serve garnished with chopped coriander and a bowl of rice.

 


Award-winning Bristol Chef on a mission to get kids cooking

Jo Ingleby, a chef from Bristol who trained at Demuths in Bath, is helping a new generation learn to cook and supporting other schools to do the same. She works at Redcliffe Nursery and Children’s Centre and was recently named ‘Cook of the Year’ in the prestigious BBC Good Food and Farming Awards thanks to her work on the Food Project at the nursery with children aged two to four.
 
The project is designed around children’s strengths and capabilities in the kitchen, which go far beyond simply stirring a cake mixture, and aims to empower children to experiment with cooking new ingredients which they’ve often grown at nearby Windmill Hill City Farm.