Serve immediately with yoghurt and mango chutney. You can add any vegetables you have into this curry, just make sure they're chopped small enough to cook in the same time as the potatoes.
This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. Each serving provides 441 kcal ...
finely chopped Two tbsp mild curry powder Two tbsp tomato purée 400ml lamb or vegetable stock 400g tin chopped tomatoes ½ tsp sugar 50g frozen peas A bunch of spring onions, chopped Natural ...
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Put down Deliveroo and make these simple meat-free recipes from Easy Indian Vegetarian by Chetna Makan instead. In a bowl, mix the yoghurt and spices. Set aside. For the curry, heat the ghee in a ...