Ingredients

• Ingredients 5cm grated ginger 5 cloves garlic 2 tbsp cumin 2 tbsp fenugreek 1 tbsp ground coriander seeds 2 tbsp turmeric 40g chopped coriander 1 veg stock cube 1 chopped yellow pepper 1 sliced red onion 8 quartered new potatoes 200g chopped baby sweetcorn 2 X 400g cans chickpeas, drained 2 X 400ml coconut milk

Preparation

• Preparation Serves 4/6. Method Lightly sweat the garlic, ginger, spices and onion for a few minutes in rapeseed oil until the onion is soft. If you think the spices are going to catch add a little water to prevent this. Add the coconut milk and veg stock and simmer for a few more minutes before adding the pepper and potatoes. Once the potatoes are nearly cooked add the rest of the ingredients and simmer until the potatoes and are cooked. No nonsense vegan recipes – Food Rhino Facebook Instagram