Coconut Curry


5cm Grated Ginger
5 Cloves Garlic
2 tbsp Cumin
2 tbsp Fenugreek
1 tbsp Ground Coriander Seeds
2 tbsp Turmeric
40g Chopped Coriander
1 Veg Stock Cube
1 Chopped Yellow Pepper
1 Sliced Red Onion
8 Quartered New Potatoes
200g Chopped Baby Sweetcorn
2 X 400g Drained Chickpeas
400ml Coconut Milk
400ml Almond Creamery Almond Milk

Fry the garlic, ginger, spices and onion for a few minutes in Olive oil until the onion is soft
Add the coconut milk, almond milk and veg stock and simmer for a few more minutes then add peppers and potatoes

Once the potatoes are just about cooked through, add the rest of the ingredients and simmer on a low heat.

Chop up some pine nuts and coriander to garnish and serve!