TWS Organic Kitchen is back from our holidays! This organic chickpea curry is my own recipe and is very mild and creamy. It's a store cupboard special, combined with whatever veg you have to hand. You can add extra chilli (fresh, powdered, flakes etc) if you like it spicier. It's also naturally vegan. I think this works whatever the weather.

Serves 4

You'll need:

One tin of chickpeas.

One tin of tomatoes (chopped or plum). Passata or even some tomato puree will also work.

1/4 block of coconut butter (I love this one from the coconut merchant, which is easily available from Ocado). You can also use coconut milk, or cream.

A large bowlful of veg. I used pepper, potato, carrot and some left over tomatoes. Chop the veg roughly the size of the chickpeas.

2 onions.

4 x garlic cloves.

1 X fresh chilli (mine was a mild one from Natoora).

Spice mix: 1 tsp each of curry powder, turmeric, cumin, coriander, onion seeds, salt, and sugar if you like.

Fresh coriander leaves to serve.

Water to lengthen, if required.

How to:

First make a blitz of the tinned tomatoes, onion, garlic and spices. Make sure it's really smooth, use a blender or pestle and mortar.

Then place this in a pan, heat it up and cook for about 5 mins on a low heat.

Add the coconut butter and melt.

Add the tin of chickpeas, and most of the water from the can.

Add the veg.

Pop a lid on and cook on a very low heat until the hardest veg is tender.

Stir in the coriander, and serve, or leave for later, or freeze once cooled. If you pop it in the fridge, covered, it will last about 2-3 days. Enjoy 😍