I love a good curry recipe. This one is packed with flavor and totally vegan.

Recipe adopted from: Jamie Oliver 

INGREDIENTS: Serve 2 portions!

• 2 medium onions
• 1 x 400 g can chickpeas
• 1-2 fresh green chillies
• 2 tablespoons sunflower oil
• 1 teaspoon mustard seeds
• 1-2 teaspoon sugar
• 200 g canned tomatoes
• 1 teaspoon fresh ginger, chopped
• 3 garlic cloves, chopped
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric
• a few sprigs of fresh coriander
• ½ teaspoon garam masala

PREPARATION:

1. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
2. Heat the oil in a saucepan over a medium heat and add the mustard seeds. Stir in the onions and fry until transparent and turning golden at the edges.
3. Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic, garam masala and sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
4. Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
5. Pick and finely chop the coriander and  finely sliced green chillies, to serve.