This curry is one of my favourites because it is so simple and tastes amazing if…

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This curry is one of my favourites because it is so simple and tastes amazing if I may say so myself. As are all of my recipes, it is oil-free. But if you do cook with oil, I would suggest frying the spices for 20 secs or until they become fragrant. There’s just something about frying spices that makes them magical and takes the flavour of your curry to the next level. When I want to impress non-vegans who are not bothered about oil, I always do that ?
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1 large shallot
2 garlic cloves, finely minced
½ tsp ground cinnamon
1 tsp ground cumin
¼ tsp cayenne (optional)
1 tbsp tomato paste
1 400g can chopped tomatoes
400g can chickpeas, drained and rinsed
250g mushrooms, sliced
1 vegetable stock cube
1 tsp agave nectar
Large handful coriander, chopped
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1. Gently toast the spices in a dry saucepan for 20 seconds or until fragrant then take of the heat.
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2. Quickly add shallots, garlic, vegetable stock cube, chopped tomatoes, agave nectar, chickpeas and tomato paste then stir well and return to the heat. Cook on a simmer for 20 minutes.
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3. Add the mushrooms and coriander, stir well and cook for a further 3-5 minutes then take off the heat and serve with potatoes, rice or any other grain of your choice.
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I served mine with giant couscous and sugarsnap peas?
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To all of your who commented on my previous post and shared your experiences, you’re the best! Thank you so much for being real ??
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#plantbased #wholefoodsdiet #wholefoodsfaves

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