Chickpea curry (serves 4 - 6)

This is a recipe that I've put together and has quickly become a firm favourite

Ingredients:
​600 - 800g roasted vegetables 
+- 1 Tbsp butter
1 onion, chopped
1 - 2 tsp Curry spice* depending on your preference
1 tin chickpeas, drained
250ml chicken stock (1 cup)
1 tin chopped tomatoes
80ml coconut cream
​Squeeze of lemon
​Salt and pepper

Method:
Chop vegetables and roast at 180 degrees C (350 degrees F) for about 25mins (they don't need to be completely cooked). Set aside
Fry onions in the butter until they turn golden and add spice
Add chickpeas and allow to cook for about 5mins, stirring occasionally to 'coat' the chickpeas in the spice
Add chicken stock and and bring to the boil
Add chopped tomatoes and the roasted vegetables
Add coconut cream and cook for about 15-20mins
Add salt and pepper and a squeeze of lemon as per your taste

tips...

* Try have butternut/ pumpkin in your vegetable mix as it serves as a thickener
* Serve with rice and poppadoms