^{Image: Chickpea and mince curry on top of a home made crumpet.}

I have to apologise first up. I was intending to provide the crumpet recipe with this one, but my mum would like it to still remain in the family. It’s a family tradition that I remember my grandmother making. She’d cook these in an electric frying pan with a mince curry or my favourite with jam or cheese melted into the middle.

The following recipe is a take on the vegie mince curry which goes on top and you can certainly make some pancakes, crepes, rotis or naans with these, which will be just as good!

For the vegans, top this on some vegan pancakes and you have one mean meal!

Serves:

• 4

Ingredients:

• 1/4 red onion, roughly diced
• 1 tsp olive oil
• pinch salt
• 3/4 tbs roasted curry powder
• 1 tsp garlic mince
• 1/2 tsp ginger mince
• 1/2 tsp white pepper
• 1 tab of “beef style” vegetable stock
• 1/2 cup tvp or vegie mince
• 1/2 cup hot water
• 1/ tsp tamarind paste
• 1.5 tbs green masala paste
• 1 tbs tomato sauce
• 1 tsp hot paprika
• 400 grams chickpea can
• water for gravy

Instructions:

1. In a pot, pour the onion, oil and seasoning in a pan and saute until soft.
2. Soak the mince in the water and set aside.
3. Add the garlic and ginger to your pot and stir.
4. Mix in the mince with water. Mash the chickpeas and add to the pot also.
5. Add the rest of the ingredients and simmer.
6. Add a little water as you go for some gravy and serve after 20 minutes.