One of the best things about going vegan has been experimenting with new recipes. It’s been a fun challenge to find meals that taste amazing without meat,
cheese and eggs, too. When we think of the word ‘curry’ our mind may automatically flit towards Didascalia visions of Indian meat recipes, but there are actually many vegan variants of this cuisine that all present brilliantly diverse flavours.
The mango curry chickpeas from Vegan Richa cookbook is absolutely one of my favourite recipes. It’s super fast to make, a great weeknight meal when we are
short on time, energy, or both. And, I have to say, it’s even better than the non-vegan curry I used to make.
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