Serves 4-6


  • Oil, for frying
  • 1 onion, diced
  • 1 yellow pepper, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground tumeric
  • 2 carrots, peeled and finely chopped
  • 2 400g cans of chickpeas, drained
  • 2 400g cans of chopped tomatoes
  • 1 400g can of coconut milk
  • 1/4tsp cayenne pepper
  • salt, to taste


  • Heat enough oil to coat the bottom of a large saucepan over a medium-high heat.
  • Add the onion and pepper and season with salt. Cook, stirring, for about 10 minutes.
  • Add the garlic and cook for 1 minute. Add the garam masala, cumin, and turmeric and cook until fragrent (about 30 seconds)
  • Add the carrots, chickpeas and tomatoes. Bring to a boil then reduce to a simmer and cover with a lid. Simmer for 15-20 minutes.
  • Stir in the coconut milk, then simmer for 5 more minutes. Stir in the cayenne pepper if using
  • Serve over rice


The ingredients list is not exactly short for this, but it's actually very easy to make.

Source: First Time Vegan, Leah Vanderveldt (ISBN 978-1-78879-062-8)