Let’s make vegan vegetable chickpea curry in less than 20 minutes! This recipe is another one of my one pot favorites… just dump everything in a pan or pot with a lid. Once the lid is on, all you have to do is forget about it for 20 minutes, then come back and voila! You’re ready to eat a super flavorful curry – it’s like you just ordered take away because you didn’t have to do anything to get it cooked!

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1 red bell pepper, chopped
3 large portobello mushrooms, sliced thick
10 snow peas
2 tbsps chopped spring onions
1 onion, chopped
1 tsp finely chopped ginger
1 tsp chopped up garlic
3 kefir lime leaves (or a few pieces of lime peel)
1 can drained chickpeas

1/2 tsp turmeric powder
2 tbsps garam masala
1 tbsp tamari (or soy sauce)
1/8 tsp dried chilli flakes, optional
dash white pepper
20 grinds of black pepper

1 tbsp coconut cream
1/2 cup vegetable stock

1 small lemon juiced


Place all of the ingredients (except the lemon juice) into a pan or pot with a lid.

Stir it all together.

Put the lid on. Turn the heat on to medium high and let it cook for about 20 minutes. (Check it at the 10 minute mark and give it a quick stir through).

After 15 to 20 minutes take the vegetable chickpea curry of the heat and stir through the lemon juice.

Serve with a side of rice, rice noodles or some quinoa. Yum!

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