September 9, 2015

Hardy plant-based satisfaction!


  •     8 carrots

  •     850g mushrooms

  •     3 cloves of garlic

  •     4 tsp turmeric

  •     4 tsp cumin power

  •     3 tsp ground chilli

  •     olive oil, for frying

  •     3 x 400g tins chopped tomatoes

  •     7 tbsp tomato puree

  •     600ml boiling water

  •     2 x 400g tins chickpeas

  •     a big handful of coriander, about 50g, plus more to serve

  •     2 lemons, plus 3 more to serve


Start by peeling the carrots, then chop them into pieces. Cut the mushrooms into thin slices.

Place the crushed garlic, turmeric, cumin, chilli, and some salt and pepper into a large saucepan along with 4 tbsp of olive oil. Allow this to heat until it’s bubbling, then pour in the tins of tomatoes, tomato puree and boiling water. Then stir in the chopped carrots and mushrooms. Bring this mix to t...

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