Spicy chickpea curry

It’s a challenge to create vegan comfort food but we’ve come up with this deliciously easy curry that’s perfect for a speedy midweek supper.

Easy • Ready in 45 mins • Serves 4-6

3tbsp sunflower oil

3 onions, sliced

5cm piece fresh root ginger 4 garlic cloves

2tbsp garam masala

1tbsp each chilli flakes, ground cumin, ground coriander

4 large tomatoes, chopped

3 x 400g cans chickpeas, drained and rinsed

160ml can coconut cream

1 bunch chopped fresh coriander lime wedges, to serve

1 Heat the oil in a large pan then cook the onions over a medium heat for 10 mins until lightly browned, Meanwhile, peel the ginger (using a teaspoon) then whizz to a paste with the garlic. Add to the onions and cook for a few mins. Add the spices and cook, stirring for a few mins. Add the tomatoes, cook for 5 mins then add the chickpeas, 200ml cold water and coconut cream. 2 Bring to the boil then simmer for 10 mins before stirring in the coriander. Serve with rice, pappadums, wedges of lime and a tomato and chilli salad. Per serving: 559-373 calories,

29-19g fat (14-9g saturated),

49-32g carbohydrate >>