Who needs a super easy Curry recipe for a midweek-supper? Here’s a delicious way to spice up your life. 100% Authentic? Maybe not. Tasty? Most definitely!

Vegan Chickpea Curry

Sometimes, when you’re in a real rush and tired after a long day at work, cooking a lavish meal is probably the last thing you feel like doing. It always seems that it’s exactly on those days that I really crave something nourishing and heart-warming to restore my inner balance.
This week I’m working on a commission for a wonderful charity called Vegetarian for Life (VfL). This charity is dedicated to improving the quality of life for older vegetarians and vegans. VfL produce some excellent resources for caterers and offer lots of ideas and also guides on vegetarian nutrition and how to eat a healthy, veggie diet on a budget. My task involves lots of models (aged 60+), a whole selection of tasty dishes and my food styling skills. As you can imagine, it’s a job that takes plenty of co-ordinating and planning ahead… But my family still needs to be fed too 😉

Here, I’ve come up with a recipe that is very easy to make. When you’ve tried it once, you’ll be surprised how fast you’ll get at making it the next time.

Chickpea, Mushroom and Spinach Curry

Quick and easy. Ideal as a family meal too.

Serves 4

1 red onion, chopped
vegetable oil
1 tsp each of ground cumin, garam masala, ground coriander
1/2 tsp curry powder, 1/2 tsp fennel seeds
1 tsp fresh grated ginger
2 cloves of garlic, crushed
1/3 tin chopped tomatoes
125g sliced mushrooms
1 courgette, diced
1 (400g) tin chickpeas, drained
2 handfuls of fresh spinach leaves
vegetable stock cube
some water

To serve:
dairy free yoghurt
fresh coriander
finely chopped red onion

Sauté the onion in oil until softened. Add the spices, ginger and crushed garlic and stir continuously for a couple of minutes. Stir in the chopped tomatoes and simmer for another minute or two.

Throw in the courgette, mushroom and chickpeas and add about half a vegan stock cube along with 3-4 tbsps water. Cover your saucepan and simmer until the courgette pieces have softened. Stir in the spinach leaves and a handful of chopped coriander. Check the seasoning and serve with a dollop of dairy-free yoghurt and some freshly chopped red onions. This works well with chapatis or pilau rice.

I think I’ll also plan in my Super Speedy Noodle recipe from my very first blog post.
Vegan Tofu Noodles

I can’t quite believe that post was nearly seven months ago! For all of you who’ve done this for years… you were right, blogging is great, great fun! Thank you for all the lovely comments, feedback and inspirations over the last seven months… I’m sticking around 😉
Have a good week!
I’ve entered this dish into the #BettaRecipe competition as part of National Vegetarian Week. For all the details and more info about this competition click here.

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