Easy Vegan Chickpea and Carrot Curry

This vegan carrot curry is a big flavoured spicy treat, sweet with carrots, earthy with chickpeas and all-around tasty with Indian spices!

This curry is a proper corker of a dish that is so simple to make.

Ingredients

• 300 g (10.5 oz) Carrots
• 250 g (8.75 oz) Cooked Chickpeas
• 200 g (7 oz) Tinned Tomatoes
• 75 g (2.75 oz) Onion
• 4 Cloves Garlic
• 30 g (1oz) Ginger
• 165 g (5.75 oz) Coconut Milk
• 1 Tbsp Cooking Oil
• 1 Tsp Kashmiri Chili Powder
• 1 Tsp Ground Coriander
• 1 Tsp Ground Turmeric
• 1/2 Tsp Ground Cumin
• 1/4 Tsp Ground Black Pepper
• 1/8 Tsp Ground Cinnamon
• 1 Tbsp Dried Fenugreek Leaves
• Salt to Taste

Instructions

1. Peel and cut the carrots into 3cm lengths.
2. Cut the onion into a 3-4mm dice.
3. Grate the ginger and mash the garlic.
4. Heat a pan over a medium high heat and when hot add the cooking oil.
5. Fry the carrots in this oil for 10 minutes, you want them to get a little bit of colour.
6. Whilst the carrots are frying combine all of the spices with the exception of the fenugreek in a bowl.
7. When the carrots are nicely caramelised add the onions and reduce the heat to medium and fry for 5 minutes until translucent.
8. Then add the garlic and ginger and cook for 60 seconds.
9. Increase the heat to medium high and then sprinkle over the spices and allow to toast for 60 seconds, stirring to ensure they do not burn.
10. Add in the tomatoes, coconut milk, and chickpeas and then stir to combine.
11. Finally, add the fenugreek, season to taste with salt, and add a tight fitting lid and cook for 40 minutes on low.