Chickpea Curry
Hearty, saucy and spicy. Plant-based, full of fibre and absolutely delicious, mid-week dinners have never been so exciting!
SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 35 MINUTES
DIFFICULTY EASY
Ingredients
1 tbsp coconut oil
1 tsp cumin seeds
1 large onion
4 cloves garlic, crushed
5cm piece ginger, minced
1/2 green chilli, finely chopped
1/2 tsp cayenne pepper or hot chilli powder
1 1/2 tsp garam masala
3 tsp ground turmeric (2 tsp for the rice, 1 tsp for the curry)
Handful fresh coriander (leaves & stalks), finely chopped
2 large tomatoes (approx. 300g), roughly chopped
1 can (400g) chopped tomatoes
1 can (400g) chickpeas
Salt & Pepper
250g dried brown basmati rice
Handful coriander leaves
1 lime, cut into wedges
Method
1.
To make the turmeric rice, bring a large pot of water to the boil and pour in the brown basmati rice. Boil for 20-25 minutes, until the water has been absorbed, and drain off any excess. Fluff the rice with a fork, and add 2 teaspoons of ground turmeric, mixing well to coat. Pop back on the heat for 5 minutes to steam, covering with a lid.
2.
Meanwhile, place a large heavy based saucepan over a medium heat. Add the coconut oil and allow it to melt and coat the bottom of the pan, before adding the cumin seeds. Reduce the heat and toast for 1-2 minutes, stirring frequently to avoid them burning.
3.
Bring the heat up to medium, and add the onion, garlic, ginger, half of the green chilli. Fry for 5 minutes, stirring often, before adding the spices and coriander. Season with salt and pepper, and cook for a further 3 minutes, until well coated with the spices.
4.
Add the tomatoes to the saucepan, and increase the heat to medium-high, allowing the sauce to bubble for approximately 10 minutes, until it starts to reduce.
5.
Add the chickpeas, along with the chickpea water (from the tin), to the saucepan. Bring the curry to a simmer, cover with a lid (leaving a little gap for steam), and cook for a further 20 minutes, until the sauce is slightly reduced and the flavours fully developed.
6.
Serve with the turmeric basmati rice, and garnish with the extra green chilli, coriander, and a squeeze of lime.
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