Chickpea Curry
Serves: 4
Cost CuttingGluten FreeQuick Make
This speedy curry is cheap, easy and delicious
Ingredients:
1 tbsp rapeseed oil½ tsp Schwartz Mustard Seeds
1 large onion, finely chopped
1 green pepper, chopped1 tsp Schwartz Garlic Salt
½ tsp Schwartz Ground Ginger
½ tsp Schwartz Ground Turmeric
1 tsp Schwartz Hot Chilli Powder (or add to taste)
1½ tsp Schwartz Ground Cumin
150ml tomato passata (sieved tomatoes)
400g tin chickpeas, drained
2 tbsp low fat plain yoghurt
2 tsp Schwartz Coriander Leaf
method:
- Heat the oil in a non-stick pan, reduce the heat and add the Mustard Seeds. Allow the Mustard Seeds to pop for a few seconds before adding the onion, pepper, Garlic Salt, Ginger, Turmeric, Chilli Powder and Cumin.
- Stir fry over a medium heat for 7-10 minutes until soft, adding a little water if it starts to stick to the bottom.
- Add the passata and cook for a further few minutes, stirring occasionally.
- Stir in the chickpeas, cover and cook for five minutes.
- Serve garnished with a swirl of low fat yoghurt and Coriander Leaf.
