Recipe: Tasty Sophie's chickpea and curry rolls

Sophie's chickpea and curry rolls. Sophie's chickpea and curry rolls Great hot with butter or cold for packed lunch. Chickpea and Celery Curry with Turmeric Rice. Place potato, onion, bacon, garlic, chicken and sausage mince, peas and KEEN'S Curry Powder in a large bowl.

Divide mince mixture along the centre of each piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg and roll up tightly to seal. Line a baking sheet with parchment or greaseproof paper. You can cook Sophie's chickpea and curry rolls using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Sophie's chickpea and curry rolls

1. Prepare of chickpeas (drained weight).
2. It's of self raising flour.
3. You need of lemon juice.
4. It's of warm water.
5. It's of red Thai curry paste.
6. Prepare of sachet fast action yeast (about 4g).

Brush more beaten egg over the top of each roll and sprinkle with sesame seeds. Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. Drizzle with a bit of oil, salt and pepper and place in the oven. The coconut cream makes this chickpea curry super, super rich.

Sophie's chickpea and curry rolls step by step

1. Drain, rinse and shell your chickpeas..
2. Add your dry ingredients..
3. In a jug, mix your water and lemon juice, and gradually mix into your chickpeas and flour mix..
4. Add the curry paste -you should have write sticky and wet mixture..
5. Remove from the bowl and place in a floured work top. Knead for approximately 10 minutes, adding flour whenever it starts to get too sticky again..
6. After kneading, place back in your mixing bowl and cover in cling film. Leave for as long as possible - 2 hours is great but you can get away with 30 minutes if you need to..
7. Cut your dough into the desired number of pieces (in my case, 6). Place on a baking tray or for a more uniform look, place into lightly greased muffin trays..
8. Preheat oven to 180°C..
9. Cover and leave for another half an hour..
10. Bake for 25 minutes. Great served hot with butter, or as a sandwich..
11. Enjoy!.

I use lots of it here to keep the sauce ultra creamy. This chickpea curry recipe blends together a few spices that keep the dish rich but not too spicy. That makes it super versatile for just about anyone. This vegan curry is super filling and perfect over basmati or cauliflower rice. Then reduce heat and cook further till gravy is thickened to your liking, stirring once in a while.