VEGAN Easy speedy chickpea curry with red onion and mango chutney
I am a huge fan of a curry and this one, along with the red onion and mango chutney, is an absolute winner. This is great on it's own or with naan bread / rice. You could even do a full on spread... chickpea curry, naan bread, rice, onion bhajis, poppadum's, Bombay aloo, tandoori soy strips... stay tuned, I've got all these recipes in my back pocket ready to go!
1 can chickpeas (400g)
1/3 bag frozen chick'n pieces
1/2 tin coconut milk
2tbsp tomato puree
250ml veggie stock
1 medium red onion (save 1tbsp back for the topping!)
3 clove garlic
Thumb sized piece of ginger
Handful fresh coriander (save 1tbsp back for the topping!)
1tsp olive oil
1 red chilli
1tsp chilli flakes
1tsp garlic salt
1tsp onion salt
Red onion and mango chutney:
2tbsp mango chutney
1tbsp finely chopped red onion
1tbsp finely chopped fresh coriander
Finely chop your onion and fry in 1tsp olive oil over a medium heat for about 3 minutes (save 1tbsp onion back for the topping!)
Peel and grate your ginger, mince your garlic, finely chop your chilli and coriander (save 1tbsp of coriander back for the topping!) and add to the onions.
Add your dry spices in and give it a stir for about a minute (add a splash of boiling water if it’s burning to the bottom of the pan).
Then add your drained chickpeas, frozen chick'n pieces, coconut milk, tomato purée and vegetable stock.
Bring to the boil then reduce to medium and leave it to simmer for about 10-15 mins.
If it’s too loose, add 1tsp of cornflour to 1tbsp of water and pour it in.
In a small bowl, add your mango chutney and mix in your reserved red onion and coriander. Sprinkle it on the top. Enjoy!
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!