Chickpea & Spinach Curry with Naan Bread (Vegan)

Allergens contains nuts, soya and gluten

Serves 4

INGREDIENTS

■ 1 white onion

■ 3 garlic cloves

■ Okra or aubergine

■ Spinach

■ Fresh ginger

■ Tomato puree

■ Coconut milk

■ Tomato passata

■ Tin of chickpeas (drained)

■ Curry spice mix

■ Ground almonds

■ Basmati rice

■ Vegetable stock

■ Naan breads – 200ml soy yoghurt (plain or coconut), 200g plain flour, salt, nigella seeds

■ Garnish (fresh red chilli and coriander)

METHOD

At home (unless feeling adventurous): Combine naan bread components and mix together into a dough. Separate into small balls and shape into flatbreads with floured hands. Wrap to carry.

In camp: Dice an onion, finely chop your garlic and ginger and cube your aubergine/slice okra. Add washed rice to a pan and top with hot veg stock, about 2 to 1. Bring to a high simmer for 5 minutes and then remove from the heat with a lid on and place on a heatproof surface. In a second oiled pan on a medium heat, add the onion and cooked until translucent. Add your spices, stir and then add garlic and aubergine. Add a tablespoon of tomato puree, stir through and then add passata, coconut milk, spinach, almonds and the drained chickpeas. Simmer for around 10 minutes and then set aside on a heatproof surface with the lid on. Add a dry frying pan to the stove and have on a medium heat. Add the breads and cook until bubbles begin to appear on the surface, then flip and cook for a few more minutes before removing and repeating with the other naan balls. If the bread is burning, turn the heat down. Serve the curry with a spoonful of rice, a naan bread and top with fresh coriander and sliced red chilli.