Bethany's Vegan Kitchen

This simple but hearty curry consists of vegetables, chickpeas and mock chicken in a tomato and coconut milk curry sauce. Serve along with rice, poppadoms or dairy free naan bread. You can choose to replace the “chicken” with more veggies or chickpeas if mock meats aren’t your thing

As the weather gets cooler I start to want to eat more warming, comforting foods like this. You can alter the heat though, if you don’t like much spice use a mild curry powder, if you like more spice use a hotter curry powder, it’s totally up to you

Yield; Six servings (310kcal per serving) Cook time; 30 minutes

You’ll need;

1. One teaspoon of oil
2. One brown onion, sliced
3. One pepper, sliced
4. 300g/10.5oz mock chicken
5. One tablespoon of tomato puree
6. Four tablespoons of curry powder (use mild, medium or hot)
7. One 400g/14oz tin of chopped tomatoes
8. One 400g/14oz tin coconut milk
9. One 400g/14oz tin of chickpeas, rinsed
10. 80g/3oz frozen peas

Method;

• In a large frying pan over a medium heat, add the oil, onion and pepper, fry for ten minutes stirring occasionally
• Next add the mock chicken, tomato puree and curry powder. Allow to cook for a minute or two before adding the chopped tomatoes and coconut milk. For an extra smooth curry sauce, use a blender to blitz the tomatoes until smooth before adding them
• Allow to cook and reduce a little for a further 15 minutes, stirring every now and then
• Finally, stir the peas and drained chickpeas through the curry. Allow to cook for a further five minutes before serving