1teaspoon(1teaspoon)agave syrup(or sub any other sweetener)
1tablespoon(1tablespoon)tamari(or soy sauce if not gluten-free)
Salt + pepper to taste
450g(16oz)Birds Eye Frozen Chickpea & Spinach Mix
To serve (optional):
Cooked brown or white rice
Instructions
For the curry paste:
Add all ingredients to a food processor and blitz until smooth - add a splash of water if it’s having trouble mixing up
For the curry:
Heat up the oil in a large pan
Add the curry paste and lemongrass and fry for a few minutes until fragrant
Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 ¼ cup) water
Bring to the boil, and add the frozen vegetables
Leave to cook for about 10 minutes until the vegetables are cooked through and have had a chance to absorb the flavours
Discard lemongrass pieces before serving
Serve with cooked rice, if desired
Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary
Notes
*You can alternatively use shop-bought curry paste.**If you can't get hold of lemongrass, substitute with pieces of lemon peel (cut large enough to remove before serving). If your shop-bought curry paste already has lemongrass in it, there's no need to use it.