That's dinner sorted! 🍛
1 heaped tablespoon mango chutney 1 x 400 g tin of chickpeasFor the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
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