Ingredients

• Ingredients 1 medium red onion – diced 3 cloves of garlic – crushed 2-3 green chillies – diced 1 teaspoon of crushed ginger 400g can of chopped tomatoes 400g cooked chickpeas 1 teaspoon of coriander powder 1 teaspoon of garam masala 1 teaspoon of turmeric 1/4-1/2 teaspoon of tamarind powder (or 1-2 teaspoons of lemon juice) 1 bayleaf Salt & pepper to taste Handful of chopped coriander & a wedge of lemon to garnish (optional) 1 tablespoon of cooking oil

Preparation

• Method Heat the oil in a pan and add the onion As soon as the onions begin to soften, add the chillies and mix well Add the garlic and ginger As soon as the garlic and ginger start to cook, add the powdered spices (and lemon juice if using) & mix well Add the chickpeas and stir into the spices Add the chopped tomatoes, fill the can with water and add to the pan Bring to the boil then turn down to simmer Keep stirring occasionally until cooked Season as required Serve with rice Follow this link for more mouth-watering vegan curry recipes! And if you like our recipes and want to try more, sign up to try Veganuary today for recipes delivered straight to your inbox.