This simple vegan chickpea curry makes an inexpensive main meal served with rice or bread, or could be part of a thali. Drain the chickpeas and place in a saucepan. Cover with water and bring to ...
Meanwhile, heat the oil in a wide frying pan over a low heat. Add the cumin, black mustard seeds, curry powder, garlic granules and ground ginger and stir-fry for 1 minute. Add the tomatoes ...
Add your dry spices, turmeric, cumin and curry powder and stir to blend, cook gently so all the spices have time to cook through. Next, add your chopped tomatoes and stir, followed by your coconut ...