Speedy Vegetable Curry

Gather

• Oil of choice (I used coconut oil)
• 1/2 leek halved lengthways then sliced
• 1 small onion halved then sliced
• 1 garlic clove chopped
• 1 large carrot chopped
• 2 parsnips chopped
• 1 aubergine chopped
• 1 x 400g tin chickpeas WITH their liquid
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• pinch of chili flakes
• salt to taste (I used pink Himalayan)
• 100-200ml milk (I used unsweetened carton coconut)

Prepare

1. Heat the oil in a deep lidded pan, then add the leeks and onion. Cook until starting to brown, then add the garlic and cook for a further minute.
2. Add the carrot, parsnip and aubergine, stir to coat with oil, cover and leave on a medium heat for five minutes. Stir again and check for colouring on the aubergine (it should be just starting to brown).
3. Pour in the chickpeas and their liquid, then sprinkle over the curry, turmeric, cumin, coriander and chili and gently mix in. Cover and leave on medium heat for five minutes.
4. Do a taste test and season with salt as necessary.
5. Bit by bit add the milk, stirring after each addition before covering and leaving on a low heat for a final ten minutes. You want to end up with a creamy thick sauce so adjust the milk accordingly.
6. Do a final taste test and adjust seasoning as required.
7. Enjoy!

Serve & Store

• Serve immediately with your favourite grain.
• Serve with poppadum’s or naan bread.
• Pile into lettuce leaves and eat as a lettuce wrap.
• Add some bhajis on the side.
• Make a quick raita with yogurt (coconut), chopped cucumber, mint and salt.
• Switch up your vegetables and use courgettes, pumpkin, cabbage, mushroom or peas
• Spice it up and increase the quantities of curry and chili or add a half teaspoon of Cajun spice too.
• Throw in some quartered tomatoes when you add the chickpeas for a milder taste.
• Store refrigerated for up to three days.