This comforting Chickpea & Vegetable Curry is a quick & easy family fav for @littlefoodietribe during a busy week.

Ingredients

1 can (215g) chickpeas - drained
250ml coconut cream
1/2 medium carrot
1/2 courgette
1/4 onion
1/2 bell pepper
4 cherry tomatoes
1 garlic clove
1/2tsp turmeric
1/2tsp cumin
1/2tsp curry powder
Pinch of coriander

Method

1. Finely chop all veg, and heat a drizzle of olive oil in a medium saucepan over medium-low heat

2. Add carrot, courgette, onion, bell pepper and garlic to pan, and sauté for 2-3 minutes

3. Add chickpeas to pan and cook for another 3 minutes, before adding in tomatoes

4. Let cook for a few minutes and then stir in coconut cream and spices

5. Cook for 5 minutes, remove half of curry and blend until smooth, before pouring back into the pan and cooking a further 10 minutes

6. If needed to thicken, stir in 2tsp cornflour/cornstarch into 3/4tsp cold milk, and then stir into curry and allow to cook for a few more minutes

Makes 2 adult & 3 toddler portions. Suitable from 6mo+

Store in an airtight container in the refrigerator for up the three days, or in the freezer for up to three months