Chickpea Curry
Serves: 4
Cost Cutting Gluten Free Quick Make
This speedy curry is cheap, easy and delicious
Ingredients:
1 tbsp rapeseed oil ½ 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 Leafmethod:
- 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.
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