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This recipe is adapted from Gaz Oakley – the Avant Garde Vegan – and his recipe for Chickpea Curry. I wanted to make a curry that was a little less solid than only chickpeas, so have added various vegetables. I’m going to list in this recipe exactly the vegetables that I used, but of course you can change these according to what you have. I would alway include the red and green peppers, but then alternatives for the other vegetables are aubergines, peas, green beans or cauliflower.

Do have a look at Gaz’s website, there are some great recipes there, most with how to videos.

For 4 portions

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1 teaspoon turmeric

6 curry leaves

1/2 teaspoon salt

oil – either olive or peanut

1 onion – sliced

3 cloves garlic – finely chopped

1 dessert spoon finely chopped ginger

2 teaspoons finely chopped red chilli

1 red pepper

1 green pepper

1 small or 1/2 large courgette

1/2 col rabí

2 x 1 cm slices from a butternut squash

400 grams cooked chickpeas – either ready cooked from a jar or can, or if you want to start with dried peas, 200 grams – soaked overnight and boiled in salted water until tender.

small broccoli florets

1 banana – unpeeled

1 tin coconut milk – full fat

2 tablespoons tomato purée

Firstly slowly toast the first four spices listed in a thick bottomed pan until The mustard seeds start to pop. Grind them either in a coffee grinder or pestle and mortar.

Heat 3 tablespoons of oil in a large shallow pan and add the onions, garlic, ginger and chilli. Cook slowly until the onions are nicely caramelised stirring from time to time. This will take 10 to 15 minutes, don’t rush it as this gives a rich flavour to the curry.

Cut the rest of the vegetables into 1 centimetre cubes.

Add the peppers to the onions and carry on frying for another 10 minutes.

Add the spice mix together with the turmeric and curry leaves. Stir to mix.

Add the tomato purée and stir to mix this in.

Now add the coconut milk and chickpeas. Mix in and heat to a simmer.

Add the courgette, col rabí and butternut squash. Simmer on a low heat for about 15 minutes until the vegetables are just cooked.

Wash the banana and without peeling it, top and tail it then cut it in half lengthwise and the cut into thick slices. Add to the curry together with the broccoli florets. Most of you have probably never added banana to your curry before, but trust me and try it, it adds a rich sweet element to the curry.

Continue cooking for another 5 minutes.

Serve with plain rice, chapatis and your favourite chutneys.