Carrot Hummus

Hopefully the weather will start warming up and we can think about weekend picnics, and packed lunches for outings.  I've been experimenting with different dips and spread recipes recently to change up our usual picnic fare.  Carrots were very cheap recently, 1kg bags were 30p, and I had some miso that needed using up, so I thought why not add some to my usual hummus recipe for a delicious savoury flavour hit.

The dip is really tasty, and great for spreading thinly on flatbreads when making salad wraps.  I've even mixed some leftover dip with vegetable stock to make a quick cup of soup.  It's also rather tasty spread on a fresh white bread roll filled with lettuce and fish fingers.

Carrot Hummus 

500g carrots, thinly sliced (I don’t bother peeling them, just give them a good wash)
3 Tblsp oil
2 cloves garlic
½ tsp ground cumin
½ tsp ground ginger
2 Tblsp water
1 tsp salt
400g tin chickpeas, rinsed and drained
2 Tblsp miso paste or 1 Tblsp Marmite/Vegemite
1 Tblsp lemon juice
2 Tblsp water
dash of sesame oil

Put the carrots, oil, garlic, cumin, ginger, water and salt into a saucepan over a low/medium heat. Cook until the carrots are very soft, it usually takes around 20 - 30 minutes. Alternatively steam the carrots, etc in the microwave until very soft.  Once the carrots are soft, add the chickpeas and stir to combine, cook for another few minutes. in the chickpeas and heat through. 

Add the rest of the ingredients then either use a stick blender or pour the mixture into a food processor to blend the dip until smooth, adding a little more water if necessary to get the consistency that you prefer.  Serve with crackers and crudites.

2 comments Basics, Dairy free, Gluten-free, Live Below the Line., Lunches, Party, Vegan, Vegetarian

Middle Eastern Inspired Pilaf with Chickpeas

I'm constantly trying to create dishes that fill our tums for pennies and taste delicious.  There's always rice in our store cupboard, along with spices and dried fruit, so this scrumptious pilaf was easy for me to whip up one evening when the shopping delivery hadn't come due to bad weather.  I've made it a few times, and adjusted the spices to our tastes.  Now that it has been thoroughly tested and approved by my family of hungry taste testers, I can blog the recipe.  This Middle Eastern Inspired Pilaf has been a delicious, filling, and thrifty discovery which will feature on our Family Meal Plans in the future. 

Middle Eastern Inspired Pilaf with Chickpeas

2 Tblsp oil
1 onion, roughly chopped
1 pepper, deseeded and diced
1/2 tsp ground cardamom
4 whole cloves
6 peppercorns
2 cinnamon sticks
300g uncooked long grain rice
400g tin chickpeas, drained and rinsed
75g raisins
600ml vegetable stock
75g lightly roasted cashews, roughly chopped

Put the oil in a large saucepan over a medium high heat.  Cook the onion and pepper until softened.  Add the rice and spices and cook, stirring for a couple of minutes, to enable the spices to become fragrant and to coat the rice in the oil.  Add the chickpeas, raisins and vegetable stock.  Bring to a boil, cover with a lid and simmer for 15 minutes until all the stock has been absorbed and the rice is tender.  Stir through the cashews and then garnish with fresh mint.

Leave a Comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Meatfree Monday, Rice, Vegan

Koshari

This is a delicious and filling store cupboard supper, perfect for using up part packets of pasta and rice. Koshari is an Egyptian street food dish made from rice, lentils and macaroni, topped with crisp onions and spicy tomato sauce.  The ingredients use to make this scrumptious supper came to £1.42, excluding energy costs,  I served it with steamed greens from our garden (free), but you could serve it with 500g steamed mixed vegetables for an extra 47p.

It does take a long time to get the onions really caramelised and tasty, don't rush that step it's well worth taking the time.  The rice, lentils, and macaroni are all cooked separately which might seem a bit of a faff but you can have them all going at the same time, or use a tin of lentils to cut out a step.

Koshari  

3 large onions, diced (30p)

2 cloves of garlic (5p) 

400g tin of chopped tomatoes (28p) 

1 Tblsp tomato purée (2p) 

pinch of chilli flakes, pinch of chilli powder or dash of hot sauce (5p)

1 cup (150g) lentils, rinsed and drained (39p) 

1 cup (200g) rice, rinsed and drained (9p) 

1 tsp ground cumin (2p)

1 tsp ground cinnamon (2p)

1 cup (150g) macaroni (20p)

Heat the oil in a large pan and cook the onions until deep golden, this can take a good 30 - 40 minutes.  Don't rush this step, your dish will be so much more flavoursome if you take the time to get the onions right.  Once the onions are deliciously brown and sticky, put a sieve over a bowl and tip the onions into it, so the deliciously flavoured oil drains into the bowl. 

Heat one teaspoonful of the onion oil in a small pan and crush or mince in a garlic clove.  Cook for a few seconds before adding the tomatoes, tomato purée and chilli.  Fill up the empty tomato tin with water and add this too.  Cook, uncovered, until thickened to a rich sauce. 

Put the lentils in a pan and cover generously with water. Add the other garlic clove, bring to the boil and cook for 25 minutes or until tender. Drain well and set aside. 

Heat the remaining oil from the onions in a saucepan and add the spices. Cook for a few seconds until fragrant, then add the rice. Cook, stirring to coat the rice in the oil and spices, then add one and a half cups of water and a large pinch of salt. Bring to the boil, cover tightly, and cook for 10 minutes until cooked through and all the water has been absorbed.  Leave covered for a further 10 minutes whilst you quickly cook the macaroni according to packet instructions. 

Mix the rice with the lentils and macaroni, season to taste.  Top with the rich tomato sauce and the caramelised onions.

2 comments Budgeting Tips, Dairy free, Dinners, Live Below the Line., Meatfree Monday, Pasta, Rice, Vegan, Vegetarian

Broccoli and Potato Soup

Another soup recipe using cheap and free vegetables from our local supermarket. Broccoli was discounted to 20p per head for Christmas, and we were able to get 3 bags of free potatoes from the same supermarket which they were giving away to cut food waste. I've used both the florets and stalks from the broccoli so nothing is wasted.  We also made Vegetable Peelings Crisps from the potato peelings, and the carrot and parsnip peelings from Boxing Day.  I made two delicious batches of this soup, one for lunch today, and the other has been packed up and frozen. 

Broccoli and Potato Soup 

1 Tblsp oil 

1 onion, diced 

3 garlic cloves, minced 

1 tsp dried mixed herbs 

3 large potatoes, peeled and diced 

2 heads of broccoli, florets removed and chopped, stems finely chopped 

1 litre vegetable stock 

salt and pepper to taste 

Heat the oil in a large saucepan then add the onion. Cook until softened and translucent. Add the garlic and cook for another couple of minutes. 

Add the dried mixed herbs, potatoes, diced broccoli stems, and stock, bring to a boil, then reduce to a simmer and simmer for about 15 minutes until potatoes and stems are tender. 

Add broccoli florets and cook until broccoli is tender and bright green, about 10 minutes. Puree using a stick/immersion blender then season to taste and serve. 

Leave a Comment Basics, Dairy free, Gluten-free, Live Below the Line., Lunches, Meatfree Monday, Soup, Vegan, Vegetarian

Spiced Parsnip and Carrot Soup

On Boxing Day we took a walk to get some fresh air. After a wander on the local common I received a text from a friend telling me that a local supermarket was giving away bags of Christmas vegetables. It was about 10 minutes walk away so we checked it out. Sure enough, huge crates and trolleys full of bags of parsnips, carrots, sprouts and potatoes with a use by date of today.

We took home 3 bags of potatoes, 3 bags of carrots, and 2 bags of parsnips. I'm sure hauling the extra weight home helped burn off some Christmas calories I baked one bag of potatoes so that we can have Twice Baked Potatoes for quick lunches or dinners once the holiday are over. The second bag was peeled, chopped and par boiled then roughed up sprayed with a little oil and cooked for 15 minutes. I then let the potatoes cool and packed them up for freezing. We've now got ready frozen roasties for the next couple of weeks. 

I made two batches of this delicious soup with the parsnips and some carrots. One batch of soup for lunch today, and one for the freezer. 

Spiced Parsnip and Carrot Soup 

2 tsp oil 

1 onion, sliced 

2 garlic cloves, sliced 

2cm piece fresh root ginger, peeled and thinly sliced 

4 large parsnips, peeled and chopped 

3 large carrots, peeled and chopped

½ tsp cumin seed 

½ tsp coriander seed 

1 Tblsp garam masala 

1.2L vegetable stock 

Heat the oil in a large saucepan. Add the onion and cook for a few minutes until softened and translucent. Add the garlic and ginger, cook for a couple of minutes then add the parsnips, carrots, and spices. Cook for a minute or two, stirring, until the spices are fragrant. Pour over the stock and gently simmer for 20 - 30 minutes until the vegetables are very tender. Using a stick/immersion blender, blitz the soup until completely smooth. Serve immediately or chill then pack into containers for freezing. This soup can be frozen for up to 3 months.

1 comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Lunches, Meatfree Monday, Soup, Vegan, Vegetarian

OUR FAMILY MEAL PLAN FOR WEEK OF 24/09/18 - £45

We're still in super frugal mode this week leading up to payday. Hopefully things with our tax credits will be sorted out soon so our meal plans can be slightly more adventurous and varied again.  I'm trying to get our groceries as cheaply as I can this week whilst still having tasty, filling and nutritionally sound meals.

Breakfasts will be porridge with foraged blackberries from the freezer, there's leftover plum and apple compote from last week that we can use too.

Lunches will either be egg and mayo/homemade hummus, with grated carrot and sliced cucumber.  There will be a piece of fruit and baked treat for afters.  Weekend lunches will be Twice Baked Potatoes and End of the Week Frittata.

Snacks will be popcorn, scones, and a cup of soup with a homemade bread roll.  I've made two batches of Tomato Soup and Basic Vegetable Soup and frozen them in portions for after school snacks.

Dinners

Slow Cooker Red Lentil Bolognese, with pasta one night and on baked potatoes later in week

Slow Cooker Hoppin' John with rice and steamed greens

Pearl Barley Risotto (two nights)

Slow Cooker Black Eye Bean Chilli with rice and mixed vegetables

2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder (use more or less to taste)
200g black eyed beans
1 bay leaf
2 tsp smoked paprika
1 tsp dried oregano
1 Tblsp marmite/vegemite
1 Tblsp tomatoe paste
400g tin chopped tomatoes
500ml water

Put all the ingredients in your slow cooker, stir well to combine.  Cook on low for 8 hours.  We serve ours with a dollop of natural yoghurt or soured cream, cooked rice, and mixed vegetables.

Vegetable Stew with Dumplings

Shopping List

33 items: £45.27

Packets and Cereals

2x     ASDA Smartprice Porridge Oats (1Kg)         £1.50

1x     ASDA Wholewheat Spaghetti (500g)         45p

2x     ASDA Wholemeal Bread Flour (1.5Kg)         £1.38

1x     ASDA Smartprice Plain White Flour (1.5Kg)         45p

1x     ASDA Smartprice Long Grain Rice (1Kg)         45p

1x     TRS Black Eye Beans (500g)         £1.19

1x     ASDA Baking Powder (170g)         69p

1x     ASDA Good and Balanced Chickpeas (500g)         £1.15

1x     ASDA Good and Balanced Pearl Barley (500g)         55p

1x     ASDA Dried Red Lentils (500g)         £1.15

Frozen

2x     ASDA Frozen for Freshness Mixed Vegetables (1Kg)         £1.90

Tins, Jars and Cooking

4x     ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)         £1.16

1x     ASDA Smartprice Mayonnaise (500g)         41p

1x     ASDA Double Concentrated Tomato Puree (200g)         37p

Dairy and Eggs

3x     ASDA British Whole Milk 6 Pints (3.41L)         £4.44

1x     ASDA Free Range Mixed Weight Eggs (15)         £2.00

1x     ASDA Smartprice Mature White Cheddar (830g)         £3.69

Meat, Fish and Poultry

2x     ASDA Farm Stores Cooking Bacon (500g)         £1.14

Fruit and Vegetables

20     ASDA Grower's Selection Bananas by Weight (200g)         £3.00

2x     ASDA Grower's Selection Carrots (1Kg)         £1.30

3x     ASDA Grower's Selection Whole Cucumber         £1.65

1x     ASDA Grower's Selection Celery         52p

1x     ASDA Grower's Selection Trimmed Leeks (500g)         £1.00

1x     ASDA Grower's Selection Garlic (3)         50p

1x     ASDA Grower's Selection Sweet Potatoes (1Kg)         £1.00

2x     ASDA Grower's Selection Apples (1.2Kg)         £3.30

2x     ASDA Grower's Selection Pears (1.2Kg)         £3.30

1x     ASDA Grower's Selection British Parsnips (500g)         65p

2x     ASDA Grower's Selection Swede         £1.00

1x     ASDA Farm Stores Brown Onions (1Kg)         65p

1x     ASDA Farm Stores White Potatoes (2.5Kg)         £1.30

1x     ASDA Farm Stores White Mushrooms (300g)         68p

1x     ASDA Grower's Selection Cooking Peppers (700g)         £1.35

We purchased our shopping online from Asda, via My Supermarket and the cost of our groceries was £45.27. Had we shopped elsewhere our shopping list would've cost:

£46.51 from Tesco

£52.55 from Sainsburys

£60.45 from Waitrose

£65.85 from Ocado

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book out which you can order here. 

And Katykicker has a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

3 comments Basics, Budgeting Tips, Dairy free, Dinners, Gluten-free, Live Below the Line., Meal Plan, Meatfree Monday, Pasta, Pork, Rice, Slow Cooker, Snack, Snacks, Soup, Vegan, Vegetarian

Slow Cooker Hoppin' John

I'm always on the look out for delicious, frugal and easy recipes to feed our family.  I discovered Hoppin' John, also known as Carolina Rice and Peas, in a Facebook group about frugal cooking.  It's traditionally served at New Year, with collared greens.  

There were various methods and quantities given in the Facebook group, each family has their own take on the basic recipe.  I wondered if I could make a slow cooker version that was really low faff and tasty.  After a little experimentation I managed to develop a recipe that is easy, tasty, and very thrifty indeed. 

The dish cost £2.61 to feed 6 generously for dinner, and two for lunch the next day.  That's around 33p per serving.  

Black eyed beans (300g) 72p

Cooking Bacon 57p

2 Onions 12p 

4 cloves Garlic 10p

250g White Rice 23p

3 x Spring Onions 25p

Spring Greens, free from our garden, or 62p

Hoppin' John

300g dried black eyed beans

500g cooking bacon, diced

2 onions, roughly diced

4 cloves of garlic, minced

900ml water or weak vegetable stock

3 spring onions, chopped

500g wilted greens

500g cooked rice

Put the beans, onions, garlic and bacon into the slow cooker then pour over the water/stock.  Give everything a stir to combine then set to low heat and cook for 8 hours.  We served ours over rice, garnished with chopped spring onions, and accompanied by wilted greens.

Leftovers reheat well the next day and I'm told they are called Skippin' Jenny when eaten as leftovers.  I've not tried freezing the leftovers, we've been too keen to eat them, so if you do let me know how you get on.

1 comment Dairy free, Dinners, Gluten-free, Live Below the Line., Pork, Rice, Slow Cooker

OUR FAMILY MEAL PLAN FOR WEEK OF 17/09/18 - £42

We're facing another couple of Mother Hubbard weeks.  A (hopefully) temporary issue with our tax credits means we have had significantly less money coming in the last couple of weeks, and it could take another couple of weeks to sort it out.  One of the few expenses we can control, that isn't a fixed amount, is our grocery spend and we'll need to really be frugal for at least a fortnight or more.

We'll be using up any provisions in the cupboards and have been foraging again.  We picked 3kg of blackberries 2.5kg of plums and 3kg of apples from our local parkland and common.  About a third of the apples will keep OK in the fruit bowl this week, the other two thirds I've made a couple of crumbles and some compote with the plums to have with yoghurt as a snack or pudding.

Our garden is still providing fresh herbs, lots of chard, and small amounts of salad greens so of course I'll be using those in our meals this week.

Breakfasts will be porridge with foraged blackberries on weekdays, weekend breakfasts will be pancakes and maybe English muffins.

Packed lunches will be Wholemeal Vegemite and Cheese Bread Swirls with crudites and homemade hummus, a piece of fruit and a baked treat for afters.  Weekend lunches will be Twice Baked Potatoes and Basic Vegetable Soup with homemade wholemeal bread rolls.

Dinners

Meatfree Monday Spicy Rice and Chickpeas with Spinach

Roast Chicken (slow cooker) with roast vegetables and steamed greens

Roast Vegetable Frittata

Oven Baked Risotto

Chicken Noodle Bowls

Slow Cooker Butternut and Red Lentil Dhal

Slow Cooker Vegetable Bolognese

Shopping List

28 items: £42.13

Packets and Cereals

1x     Mornflake Superfast Oats (2Kg)         £2.22

1x     ASDA Smartprice Spaghetti (500g)         20p

1x     Silver Spoon Granulated Sugar (1Kg)         65p

1x     ASDA Wholemeal Bread Flour (1.5Kg)         69p

1x     ASDA Smartprice Plain White Flour (1.5Kg)         45p

2x     ASDA Smartprice Long Grain Rice (1Kg)         90p

1x     ASDA Egg Noodles Medium (250g)         59p

1x     Cypressa Red Split Lentils (500g)         £1.15

Frozen

2x     ASDA Frozen for Freshness Mixed Vegetables (1Kg)         £1.90

Tins, Jars and Cooking

1x     ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)         29p

5x     ASDA Chick Peas in Water (400g)         £1.65

Dairy and Eggs

3x     ASDA British Whole Milk 6 Pints (3.41L)         £4.44

4x     ASDA Smartprice Low Fat Natural Yogurt (500g)         £1.80

1x     ASDA Best for Baking (250g)         55p

1x     ASDA Smartprice Mature White Cheddar (830g)         £3.69

1x     Wood Farm Free Range Eggs Medium (12)         £1.60

Meat, Fish and Poultry

1x     ASDA Farm Stores Cooking Bacon (500g)         57p

1x     ASDA Butcher's Selection Whole Chicken (1.6Kg)         £3.28

Fruit and Vegetables

24     ASDA Grower's Selection Bananas by Weight (200g)         £3.00

2x     ASDA Grower's Selection Carrots (1Kg)         £1.30

1       ASDA Grower's Selection Butternut Squash by Weight (1.3Kg)         97.3p

3x     ASDA Grower's Selection Whole Cucumber         £1.65

2x     ASDA Grower's Selection Celery         £1.04

1x     ASDA Grower's Selection Sweet Potatoes (1Kg)         £1.00

2x     ASDA Grower's Selection Pears (1.2Kg)         £3.30

1x     ASDA Farm Stores Brown Onions (1Kg)         65p

1x     ASDA Farm Stores White Potatoes (2.5Kg)         £1.25

1x     ASDA Grower's Selection Cooking Peppers (700g)         £1.35

We purchased our shopping online from Asda, via My Supermarket and the cost of our groceries was £42.13. Had we shopped elsewhere our shopping list would've cost:

£46.88 from Tesco

£48.29 from Sainsburys

£59.95 from Ocado

£63.90 from Waitrose

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book out which you can order here. 

And Katykicker has a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

5 comments Bread, Breakfast, Budgeting Tips, Dairy free, Dinners, Live Below the Line., Lunches, Meal Plan, Meatfree Monday, Rice, Slow Cooker, Vegan, Vegetarian

Mejadra (Middle Eastern Spiced Lentils and Rice)

I was having a chat with a few friends about their favourite tasty and thrifty recipes. We’re all from different cultures and it was fascinating to hear about their family favourites, and share ours. I love experimenting with new recipes, especially those from other cultures, there’s so many delicious dishes to discover. 

My friend Gila gave me this recipe, it’s a family favourite from the Middle East, in fact she makes it at least once a week for her household. I wrote the recipe down exactly as she told it to me and I hope you enjoy it as much as my family did. We had ours with steamed greens, yoghurt, and pita breads but it’s also delicious as a side dish served with cooked meat, fish, or vegetables. 

Mejadra 

2 Tblsp oil 

1 tsp ground cumin 

1 ½ tsp ground coriander 

½ tsp ground turmeric 

1 ½ tsp ground cinnamon 

1 tsp salt 

1 tsp black pepper 

300g/1½ cup basmati or long grain rice 

450ml/1¾ cups water 

400g tin green lentils, drained 

freshly ground black pepper, to taste 

Crispy Onions 

3 large or 4 small onions, very finely sliced 

1 cup/250 ml oil 

Heat oil in a medium saucepan over medium high heat. When the oil is hot add about a tablespoon of the onions to test how long it will take to cook. If the oil isn’t hot enough it will take quite a while, and if the oil is too hot the onion will brown too quickly and be bitter. 

You’re aiming for it to take about 5 – 7 minutes for 1/3 of the chopped onions to become golden and crispy. It’s important to cook the onions in several batches so the pan is not overcrowded. If you put all of the chopped onion in the pan at once this will lower the temperature of the oil and you’ll end up with limp and greasy onions instead of crispy ones. 

Remove the onions from the oil using a slotted spoon and then drain well on paper towels. Repeat until all the onions are golden and crisp. These onions are fab for topping salads too so you could always make a double batch and use them on packed lunch salads or in wraps. 

Spiced Rice and Lentils 

Put the oil in a large saucepan over medium heat, add the spices and cook for a couple of minutes until fragrant. Pour in the rice and stir to coat in the oil and spices. Add the water and the drained lentils. Bring to the boil then turn down to the lowest heat setting. Cover and simmer for 15 - 20 minutes or until most of the liquid has been absorbed. 

Take off the heat and leave to stand so that any remaining liquid can be absorbed. Stir well, taste to check for seasoning. Stir through three quarters of the crispy onions, then sprinkle the rest on top of each serving with some chopped fresh coriander or parsley. 

1 comment Basics, Dairy free, Dinners, Gluten-free, Live Below the Line., Meatfree Monday, Rice, Vegan, Vegetarian

Chana Masala

This is such a quick and cheap dinner, using mostly store cupboard ingredients.  I tend to buy fresh ginger then finely chop/grate it and freeze it until I need it, the same with chilli.  There's usually some great yellow sticker bargains to be had on ginger and chilli if I'm at the supermarket at the right time or I buy them from our local ethnic supermarkets.  We're really fortunate to have several amazing shops within a two mile radius which stock a wide selection of herbs, spices, exotic vegetables and fruits, and international cooking ingredients, at prices much cheaper than our usual supermarkets.     

This is a brilliant dinner for a busy weeknight, very filling and with good strong flavours.  I blend the garlic, ginger, chilli and coriander mix then freeze it in batches because it saves time, and the mix can be used as a base for lots of different curries.

Chana Masala

2 x 400g tin chickpeas, drained

1 Tblsp vegetable oil 

1 tsp cumin seeds 

1 large onion, finely chopped 

6 garlic cloves 

25g root ginger 

30g fresh coriander 

2 or more green chillies, finely chopped  

1 Tblsp ground coriander 

1-2 tsp chilli powder (to taste) 

1 tsp ground turmeric 

400g tin chopped tomatoes 

550g tin potatoes, drained 

1 tsp garam masala  

1 tbsp lemon juice 

Put the drained chickpeas in a saucepan and add enough water to just cover them.  Bring to a simmer and cook for 5 minutes then drain, keeping the cooking water.  

Heat the oil in a large, heavy-based pan over a medium heat.  Once the pan is up to temperature, add the cumin seeds and cook for a minute or two until fragrant.  Add the onion and cook until softened and golden.  Don't rush this step, take your time cooking the onions for around 10 minutes, stirring regularly. 

Whilst the onions are cooking, either use a stick blender or food processor to make the garlic, ginger, fresh coriander and chillies into a paste. 

Once the onions are soft and golden, pour the spice paste into the pan and cook for a couple of minutes before adding the ground coriander, chilli power and turmeric and cooking for a further couple of minutes.  You may need to add a little more oil and stir the mixture constantly so it doesn't catch on the bottom of the pan.  

Stir in the chopped tomatoes, drained tinned potatoes, chickpeas, and the chickpea cooking water, then bring to boil.  Turn the heat down to low and simmer for 20 minutes or until the curry has thickened. 

Remove from the heat, stir  through the garam masala and lemon juice.  Leave to cool for a few minutes then serve with a garnish of chopped fresh coriander.

1 comment Basics, Dairy free, Dinners, Live Below the Line., Make it yourself, Meatfree Monday, Vegan, Vegetarian