Vegetable and coconut curry | Recipes | National Trust

Ingredients

• 250g cauliflower, roughly chopped
• 250g potatoes, roughly chopped
• 250g carrots, peeled and roughly chopped
• 200g onions, peeled and chopped (you can use frozen onions as well)
• 1 tbsp vegetable oil
• 1 clove garlic, peeled and finely chopped
• 2 tbsp tikka masala paste
• 1 heaped tsp garam masala
• 400g tin chickpeas, drained (no need to rinse)
• 600ml hot vegetable stock
• 160ml coconut milk
• 2 tbsp fresh coriander, chopped
• 1 heaped tbsp mango chutney
• Pinch of salt