Vegan Chickpea Curry.
Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious – just look at all that protein, fibre and iron!
Growing up in nineties and naughties Britain, curry was (and still is) an insanely popular dish. An estimated 12,000 curry houses sprang up around the UK and some of my absolute favourite curries were even invented in Britain (I’m looking at you tikka masala). In case you haven’t guessed, I really, really like curry.
But what I’ve come to realise in the middle of a curry crave isn’t that I miss a chicken korma or a lamb vindaloo – not at all. The meat itself was never important – I’m sure some of the curries eaten at 3am on a boozy night out probably didn’t contain what they actually claimed – but it’s rather the meal itself as a whole. The creamy sauce, the exotic spices and the crunchy poppadoms all combining together to make one the world’s favourite meals. As long as you get the sauce and rice right, you’re on to a winner.
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