Spring greens and chickpea curry
In an extract from her book ‘Simply Malaysian: Everyday Dishes to Cook at Home’, Mandy Yin offers a super-speedy, hearty curry
Louise Hagger
This is a wonderfully quick curry to throw together. I choose to use Worcestershire sauce over tamarind for this curry, as the anchovy essence in the Worcestershire sauce really adds another level to the gravy. If you’re vegan, feel free to just use tamarind paste, but add sugar to balance out the flavours. You can simply serve this on its own with rice, or as a side dish. It does pack a decent chilli kick, so you can use one or even no chillies at all, if you wish to make it milder.
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