There was a great response to our Chicken Tikka Mirchi recipe, using our Bombay Tikka Masala sauce.

Decided to use our Bombay Curry sauce for this recipe and for anyone who is vegetarian or like me does a few #meatfree days a week; here is a really simple dinner that you can have on the table in about 15 minutes :)

This is a great recipe as it is #Glutenfree #Dairyfree #Paleo friendly (don’t use chickpeas!) and super fast!

Longest part of this is prepping the veg.

So, here is what you will need – serves 2.




You need

  • 300g selection of seasonal vegetables – whatever takes your fancy. I used courgette, carrots, brocolli and a yellow pepper for colour.
  • 200g tin of chick peas (drained)
  • Fresh curry leaves
  • 1 pot of Bombay Pantry Curry Sauce
  • A handful of fresh coriander to garnish


First of all, wash and prep your veg. Chop it in whatever way you like, and then blanch or steam and set aside

Seasonal Veg.

Seasonal Veg.

Next, gently heat the sauce and throw in some fresh curry leaves to release the flavour.

Curry leaves are best fresh, can be bought in most good Asian supermarkets. They are absolutely delicious and nothing to do with curry powder. They are aromatic and some say citrusy. Personally :> them and think they are earthy, smoky and smell of tobacco; but don’t let my descriptions put you off them, go and get some and see for yourselves :)

Pot of Bombay curry sauce Fresh curry leaves Curry leaves being added

  • Once simmering, add the drained chickpeas and heat through.
  • Add the cooked vegetables and some fresh coriander.
  • Serve on a bed of fluffy Bombay Pantry Basmati Rice.

Chickpeas being added

Throw in the blanched veg Garnish with fresh coriander Eat and enjoy!

If you tend to like curries a little hotter, then add in some fresh green chillies or some dried chilli flakes to give it an extra kick!

Eat and enjoy :)

If there are any other recipes you would like to see, just drop me a line at and let me know.

Namaste, Emma x