INGREDIENTS
1 tbsp
olive oil
1
brown onion (peeled and finely chopped)
1
large sweet potato (about 300g, peeled and diced)
1
large carrot (about 170g, peeled and diced)
1
large potato (about 300g, peeled and diced)
1
red bell pepper (diced)
2 tbsp
curry powder (mild, medium or hot – as you prefer)
1 tsp
garam masala
2 cloves
garlic (crushed)
1
(14oz) tin chopped tomatoes
70 g
creamed coconut (chopped (the kind that comes in a solid block))
1
(14oz) tin chickpeas (rinsed and drained)
100 g
frozen peas
1 handful
fresh coriander (finely chopped)
salt and pepper
400 g
+ 2 Tbsp) plain flour
1 tsp
salt
1/2 tsp
turmeric (optional)
200 g
+ 1 Tbsp) dairy free margarine (the kind in a solid stick is best, diced)
2 tbsp
ice water
1
little dairy free milk for glazing