From olivemagazine
Packed with black mustard seeds, coriander and plenty of spice, this traditional vegan chickpea curry recipe has less than 200 calories. Scoop up this healthy dish with roti for a more filling meal for the whole family, or serve as a side.
Packed with black mustard seeds, coriander and plenty of spice, this traditional vegan chickpea curry recipe has less than 200 calories. Scoop up this healthy dish with roti for a more filling meal for the whole family, or serve as a side.
Prep Time
40 minutes
Yield
serves 4-6
Ingredients
- onions 2, roughly chopped
- garlic 3 cloves, roughly chopped
- ginger a thumb-sized piece, roughly chopped
- vegetable oil 2 tbsp
- black mustard seeds 2 tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- ground turmeric ½ tsp
- chopped tomatoes 400g tin
- chickpeas 2 x 400g tins drained and rinsed
- garam masala ½ tsp
- lemon ½, juiced
- coriander a small bunch, chopped
- roti or rice to serve
Method
Step 1
Put the onions, garlic and ginger into a food processor and whizz to a smooth purée (add a splash of water if needed). Heat the vegetable oil in a large pan and fry the mustard seeds until they begin to pop, then add the spices and cook for 1 minute.
Step 2
Tip in the purée with a little seasoning and cook gently for 15 minutes until it darkens and thickens, then add the tomatoes and chickpeas. Simmer for another 15 minutes until thickened, then season and stir in the garam masala, lemon juice, coriander and a splash of boiling water to loosen, if needed. Spoon into bowls and serve with roti (try our step-by-step recipe here) or rice.
