This is adapted from Jack Monroe’s peach and chickpea curry recipe. I thought that apricots would make a good subsitution for peaches and we had some pak choi in the fridge that needed using so I added that in too. Turned out well!
I’ve also done an alternative version as a YouTube video, check it out here!
Serves 4, vegan, gluten free
Large handful of dried apricots, soaked in water
1 can chickpeas
1 can chopped tomatoes
1 onion, chopped
2 cloves garlic, crushed
1 tbsp oil
1 tsp dried cumin
1/2 tsp mild chilli powder
1 head pak choi
Veg stock cube
Soy cream (optional)
1.Drain and rinse the chickpeas, put in a small pan, cover with water and bring to a boil. Reduce the heat and simmer for 10 mins.
2. Meanwhile, fry the onion and garlic in the oil, until translucent. Add the cumin and chilli powder and cook for 2 mins. Chop the pak choi, add the white stem to the mix, along with the tomatoes, reserving the green leaves for later. Take the chickpeas off the heat, drain and add to the mix.
3. Chop the apricots with a pair of scissors and add to the curry, along with the water. Crumble in a stock cube and simmer for 30 mins.
4. Add the pak choi leaves and simmer for a further 10 mins. Taste and season. If it’s a little on the spicy side, add a little soy cream to take off some of the heat. Serve with rice.