Caterers' Pages

Main course....

QUICK CHICK PEA CURRY
Vegan

Serves 12

Ingredients:

90ml/ 6tbsp vegetable oil
8 cloves garlic, crushed
12cm/ 4" root ginger, peeled and finely chopped
60ml/ 4tbsp commercially available vegetarian Korma curry paste
3 x 400g/ 14oz tins chopped tomatoes
450ml/ ³/₄ pt light vegetarian stock
6 onions, peeled and chopped
675g/ 1¹/₂ lb mushrooms, sliced
3 x 425g/ 15oz tins chickpeas, drained
250g/ 8oz flaked almonds, toasted
150g/ 5oz creamed coconut, grated
Handful  fresh coriander leaves, chopped

Method:

1. Gently fry the garlic, ginger and Korma curry paste in 45ml/3tbsp of the oil for 2-3 minutes. Add the tomatoes and stock and cook for a further minute. Blend the ingredients in a liquidiser until smooth.
   
2. In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 minutes.
   
3. Pour the curry paste over the onions and mushrooms, and add the drained chickpeas and most of the coriander. Heat gently for 10 minutes.
   
4. Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste. Serve hot, garnished with the remaining coriander and a few toasted almonds.