Vegetable & Chickpea Curry

Wheat Free Yes
Gluten Free Yes

Part 1
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In a wok or large pot add some oil, when hot add the following:

4-5 cloves
Sprinkle Fennel seeds
Sprinkle Mustard seeds (watch these ones pop and jump out the pan)
Sprinkle Caraway seeds
3-4 Cardamon Pods
3 garlic cloves (crushed)

Mix for a minute to release the flavours.


Part 2
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You can use any vegetables, I used:

Small cauliflower broken into florets
Brocolli cut into florets
Mooli cut into discs
Large carrot cut into discs
Packet sugarsnap peas
Packet babycorn (cut into three)
4 medium potatoes cut into chunks
1/4 cabbage cut into strips

2 tins chopped tomatoes plus 1/2 tin cold water
Tin chickpeas (drained and rinsed)

*Note I made the veg chunky however it can also be tasty if cut into smaller pieces. The trick is to try and make the veg roughly equal size bites. Other vegeatables I have used before

Add all ingredients (except the cabbge) to the pan and mix.

Part 3
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Add to the mixture:

4 teaspoons Cumin powder
4 teaspoons Garam Masala
4 teaspoons Turmeric
1 teaspoons of Fenugreek
1 Teaspoon Coriander powder
1 teaspoon of Hot Chilli powder (or fresh chillis if available)
Black Pepper
4 Bay Leaves

Part 4
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1. Leave to simmer with the lid on for one hour. If required, add more water to make the sauce runnier. Taste the sauce every 15 min and if it is not quite to your palatte, experient adding a little extra of the spices. It's all about tasting, adding and checking, there is no hard and fast rule for accuracy.
2. Add the cabbage about five minutes before the dish is ready.

Serve with rice, naan bread or roti.