Vegetarian Curry. Chickpeas with tomatoes & spinach For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa. For a twist on a vegetable curry, try this flavoursome recipe when you're short of time but still looking for a seriously delicious dinner. You can buy blocks of Japanese curry roux (used as a soup base) in Asian supermarkets, but it's just as easy to make your own.

You can use pretty much everything to make a curry: carbs, protein, veggies, even fruits. Curries have a reputation for being difficult to make, unless you have a helping hand from a jar of curry paste. So the nice thing about this one is that it's "real" curry recipe that's made using spices that are available at my local grocery store. You can have Vegetarian Curry using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegetarian Curry

Prepare 1/2 of onion.
Prepare 1 cup of veggie stock.
Prepare 3 oz of tomato paste.
You need 1 clove of garlic.
Prepare 1 cup of chickpeas.
It's 1/2 cup of tomato.
It's 1/2 cup of cauliflower.
Prepare 1 cup of instant brown rice.

Heat olive oil in a large skillet over medium heat. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. Increase heat to medium-high and stir in the coconut milk.

Vegetarian Curry instructions

Heat a non stick pan over medium high.
Place a tbsp of stock in pan, sauté onion and garlic for 3 minutes.
Add curry powder, remaining stock, chickpeas, tomatoes, cauliflower and tomato paste.
Simmer for 10 minutes and serve over rice.

Bring to a simmer before adding the potatoes back to the pot. Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice. This Thai red curry recipe is so easy to make at home!