- 2 cloves garlic
- 1 x 4 cm piece of ginger
- 1 x 50 g sachet vindaloo curry paste
- 1 x 400 g can of coconut milk
- 200 g baby marrows
- 200 g leeks
- fresh coriander, to serve
- poppadoms, to serve
Finely chop the garlic and ginger.
Heat the olive oil in a pan and add the garlic, ginger and vindaloo curry paste. Heat through, then add the coconut milk and simmer for 10 minutes.
Slice the marrows lengthways and the leeks into rounds.
Add to the pan and simmer for 5 - 10 minutes.
Once the vegetables are cooked through, drain the chickpeas and add to the curry.
Serve with fresh coriander and poppadoms.