2 tablespoons canola oil
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon ground cumin
300 g condensed tomato soup
1 can coconut cream (or half – add it until you think the colour is right for your family’s taste buds)
300 g chickpeas
200 g boiled baby potatoes, cubed
1 -2 tablespoon chopped coriander
1/2 teaspoon salt
Fry the onion and garlic in the spices until they are aromatic but not too dry. (This is when you add the chicken if you want a meaty option).
Add the soup, coconut cream, chick peas and potatoes and leave to simmer.
Add the chopped coriander and salt to taste just before serving.
Serve over ‘rice castles’ or as a moat around a rice island (rice pressed into little bowls and turned out onto the plate).
(Adapted from Alison Holst’s Meals without Meat).
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