Ingredients (use vegan versions):

• 1 garlic clove, coarsely chopped
• 2 coriander roots, coarsely chopped
• 1/2 teaspoon whole black pepper
• 2 tablespoon oil

• 8 fl oz coconut milk
• 1 tablespoon curry powder
• 4 oz potato, peeled and cut into 1 inch cubes
• 8 fl oz chickpeas (garbanzos) soaked overnight (can use tinned)
• 2 tomatoes sliced into wedges
• 10 sweet bazil leaves
• 2 tablespoon light soy sauce
• 1/2 teaspoon salt
• 1 teaspoon vegan sugar

Directions:

In a mortar, pound the garlic, coriander roots and peppercorns to form
a paste. Heat the oil and briefly fry the paste, then add the coconut
milk, stirring well. Stir in the remaining ingredients in order,
bring to the boil and simmer until the potatoes and chickpeas are
cooked al dente.

Serve with rice. Can be prepared in advance and reheated.

Serves:

Tags: Corn, Curry, Tomato, Vegan