Recipe

Root Vegetable And Garbanzo Chick Pea Curry Recipe

	Moomin / All my dishes 8 months, 2 weeks ago This is a perfect winter dish to warm you up after a long walk in the woods or by the sea, and uses seasonal ingredients and store cupboard staples. The dish is vegan, and as a bonus can be zapped in a blender for infants over about 9 months. Prep:15m Cook:90m Servings:2	Moomin
	easy cheap vegan indian seasonal

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Ingredients

2 teaspoons sunflower or other seed oil

2 cloves garlic

1 red onion

1 cup cooked garbanzos chick peas

1 tablespoon peanut butter

Handful fresh coriander - available from Indian/Asian food stores

2 teaspoons Madras curry powder

(Or mixed curry seeds plus small amount cayenne pepper)

500g to 750g Root vegetables in season,

for example a combination of

Potatoes

Carrots

Parsnips

Sweet potatoes

Directions

Peel and finely chop the onion and garlic and fry gently in the oil in a heavy casserole dish until softened.

Finely chop and add the coriander, then the curry spices, and finally the peanut butter and give it all a good stir.

Chop all the vegetables into 1.5cm/half inch cubes (roughly)

Place the vegetables in the dish and stir so these are coated with the garlic, onion, curry and oil mixture, and allow to fry gently for a few minutes.

Add the chick peas/garbanzos and stir again.

Finally, add water or vegetable stock, making sure it just covers everything.

Put the lid on the dish then turn up the heat until the liquid is bubbling, then turn down the heat and allow it to cook slowly for an hour and a half.

Serve on its own with chunks of warm French bread, or with rice or couscous.

Tastes even better the next day. If reheating, make sure it is heated so it's piping hot.

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