This simple chickpea coconut curry uses just five ingredients and can be ready in under 10 minutes.

Managing a whole community of vegan seaside businesses keeps me very busy. So, I’ve whipped up a quick vegan curry recipe to share today. This simple chickpea coconut curry uses just five ingredients and can be ready in under 10 minutes. Ingredients include curry paste (or powder), chickpeas, chopped tomatoes, coconut cream, and basmati rice. To prepare, gently cook 2 tablespoons of curry paste (or powder) and 400 grams (1 can) of drained chickpeas in a pan over low heat for 1–2 minutes while stirring. Add 230 grams chopped tomatoes and 25 grams coconut cream, then bring the mixture to a gentle simmer. Cook for 6–8 minutes until the curry thickens and becomes rich and glossy, adding a little water if needed. Serve warm with basmati rice, using either a 250 grams ready-cooked sachet or 125 grams of uncooked rice, prepared separately, for a simple, satisfying meal.