Curry tends to be a meal I make a lot of and freeze the majority of it. It’s so much easier to cook one big batch of something and freeze the leftovers rather than making a meal from scratch every day. In this recipe I used Fry’s chicken strips, you don’t have to though, you can use more vegetables or more chickpeas if you prefer.
You’ll need the following (this made 12 servings);
- One large red onion, diced
- Two peppers, diced
- One courgette, diced
- Four cloves of garlic, minced
- One 380g pack of Fry’s chicken strips (see their website here)
- One 400g/14oz tin of chickpeas, drained and rinsed
- Two 400g/14oz tins of chopped tomatoes
- One 400g/14oz tin of coconut milk
- Four tablespoons of tomato puree
- Two tablespoons of plain flour
- 200ml hot vegetable stock
- Four tablespoons of curry powder
- One teaspoon of cayenne pepper (or to taste)
- Salt and black pepper to taste
Start by heating a teaspoon of oil in a pan over medium heat, then add the garlic and fry for a minute before adding in the onion. After a couple of minutes the onion should be starting to soften, at this point you can add in the peppers. After another few minutes add in the chopped courgette and sprinkle over the flour and spices and stir well.
Cook for another couple of minutes before adding in the hot stock and tomato puree. At this point you can add in the “chicken” pieces if you’re using them and give everything a stir. Next add in the coconut milk and chopped tomatoes, season with salt and black pepper and leave it to gently simmer for a while.
I have no idea how long I left it to simmer because I started playing guitar and promptly forgot that I was making a curry altogether. Luckily I didn’t burn down the kitchen, or ruin the curry, I imagine it was probably around the 40ish minute mark, (I don’t recommend leaving food cooking unattended, your home is probably vastly more enjoyable when it’s not currently on fire).
Stir in the chickpeas about ten minutes before you want to serve, by adding them near the end it will ensure they don’t become hard due to overcooking. I served the curry with brown rice, but you could serve it with poppadoms too. Unfortunately naan bread nearly always is made with yoghurt so that isn’t vegan, but you’re generally safe with poppadoms as they are vegan friendly nine times out of ten (but it’s always a good idea to check , just to make sure).
Bye for now 🙂