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!

Ingredients:

• 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 turmeric

• 1tsp paprika

• 1tsp garamasala

• 1tsp garlic salt

• 1tsp onion salt

Red onion and mango chutney:

• 2tbsp mango chutney

• 1tbsp finely chopped red onion

• 1tbsp finely chopped fresh coriander

Method:

1. 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!)

2. 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.

3. 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).

4. Then add your drained chickpeas, frozen chick'n pieces, coconut milk, tomato purée and vegetable stock.

5. Bring to the boil then reduce to medium and leave it to simmer for about 10-15 mins.

6. If it’s too loose, add 1tsp of cornflour to 1tbsp of water and pour it in.

7. 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!