A super quick, easy and tasty vegan main that can be on the table within twenty minutes. This spinach chickpea curry is made with coconut milk rather than tomatoes, which makes a most delicious change. Serve with rice or flatbreads.
It may not yet be #Soupvember, but the days have turned mighty chilly and November is indeed very nearly upon us. This is the time of year when soups and stews come into their own. They’re easy to prepare, nourishing and usually delicious. This sweet potato & carrot soup is not only scrumptious, but is also colourful, spicy and warming.