Quick #vegan #curry and the best ever #chocolate pud

So Fridays are really busy and I don’t have much time to cook and eat tea before I go back out to work. Enter chickpea curry:

Boil rice, in the meantime add to a saucepan tinned tomatoes, tinned chickpeas and curry paste.

Half way through rice boiling adda load of spinach to the curry.

Eat.

Seriously, it took 20 minutes, and I could make vegan chocolate microwave cake with defrosted cherries while it was:

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Cheap, easy and tasty, it gets a cool for the curry and subzero for the pudding from us 🙂