Vegetable and chickpea curry
- Heat oil in a large saucepan. Add the onion and cook over a medium heat for 5 minutes to soften. Add curry powder (medium hot), to taste, and cook for 1 minute more to release flavours.
- Add the vegetable stock, chopped vegetables and chickpeas and bring to the boil. Turn down the heat and simmer for 5 minutes to cook vegetables.
- Add dissolved cornflour and simmer for a few minutes more, stirring continuously, to thicken the sauce. Season with salt and freshly ground black pepper to taste. Serve with steamed rice as a healthy accompaniment to the curry.