- Heat the coconut oil in a heavy frying pan. Add the leek or onions and sauté until softened. Stir in the capsicum, garlic, ginger and curry paste, mixing well. Gradually stir in the coconut cream and chickpeas. Cover and simmer for 5 minutes on low heat. Add the green peas and thin with little water, if required. Continue cooking for another 5 minutes, until hot.
- Excellent served topped with coriander or parsley and served with fragrant rice.
More tasty vegan meals from Jan