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    Vegetable Coconut Curry

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    Vegetable Coconut Curry

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • Cumin potatoes
    • 1 tbsp plain flour
    • ½ tbsp ground turmeric
    • ½ tbsp ground cumin
    • ½ tsp chilli powder
    • 300g tin Jersey potatoes, drained and sliced
    • 2 tbsp vegetable oil
    • Curry
    • 392g tin vegetable tikka masala
    • 410g tin baby corn cobs, drained
    • 4 tbsp coconut milk
    • 410g tin chickpeas, drained
    • 1 tbsp vegetable bouillon powder
    • 2 tsp garlic purée
    • Salt and freshly ground black pepper


    1. To make the channa dhal, simmer the chickpeas in a stock made of 250ml boiling water, the bouillon and the garlic purée and some freshly ground pepper. Cook for 20 minutes, until you have soft chickpeas in a small amount of liquid.
    2. For the potatoes, mix the flour and spices, add a little salt and toss in the potatoes, making sure they are evenly coated. Heat the oil in a large pan over a medium heat, and add the potatoes. Stir occasionally until the potatoes are golden yellow and slightly crispy - about 10 minutes.
    3. For the curry, mix the vegetable tikka masala with the corn cobs and the coconut milk in a pan. Heat through over a medium heat, adjusting the seasoning as necessary. Serve, surrounded by the potatoes and the channa dhal.

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