A mild but flavoursome vegan meat free Monday meal that is hearty and full of gorgeous goodness. This could all be cooked in a large pot on top of the cooker, but I want to roast the onions and peppers to ensure sweet and slightly charred flavour, so I thought why not do the whole process in the oven. It worked really well and was so simple as I let the oven do all the hard work. Delicious cold the next day so make extra.
The recipe
Spiced Vegetable & Chickpea Curry
- Serves 3-4 as a main 4-6 as a side
Ingredients
Spices
Method
Preheat the oven to 210 degrees.
Throw everything except the tinned chickpeas spinach and tomatoes into a large roasting pan. Coat with a generous amount of oil and mix thoroughly. Season and roast for 30-45 minutes or until the Potato is soft. Remove from the oven, stir in the chickpeas and tomatoes, check for seasoning and back into the oven for 10-12 minutes. Loosen with a little hot water if necessary. Remove from the oven and stir in the spinach. Sprinkle with nigella seeds. Serve in bowls
https://www.simplyfoodbymandy.co.uk/post/spiced-vegetable-chickpea-curry
More from Mandy’s kitchen
All recipes
Preheat the oven to 210 degrees.
Throw everything except the tinned chickpeas spinach and tomatoes into a large roasting pan. Coat with a generous amount of oil and mix thoroughly. Season and roast for 30-45 minutes or until the Potato is soft. Remove from the oven, stir in the chickpeas and tomatoes, check for seasoning and back into the oven for 10-12 minutes. Loosen with a little hot water if necessary. Remove from the oven and stir in the spinach. Sprinkle with nigella seeds. Serve in bowls