Spicy Chickpea Curry Recipe

Serves:

Cooks in:

45 minutes

Ingredients

150 g (5 oz) dried red split lentils, rinsed and drained
2 tablespoons sunflower oil
4 garlic cloves, crushed
2 teaspoons peeled and finely grated fresh root ginger
1 large onion, coarsely grated
1 green chilli, finely sliced, plus extra to garnish
1 teaspoon hot chilli powder, plus extra to garnish
1 tablespoon ground cumin
1 tablespoon ground coriander
3 tablespoons unsweetened natural soya yogurt, plus extra, whisked, to serve
2 teaspoons garam masala
500 ml (17 fl oz) water
2 teaspoons tamarind paste
2 teaspoons medium or hot curry powder
2 x 400 g (13 oz) cans chickpeas, rinsed and drained
Chopped fresh coriander leaves, to garnish
Lemon wedges, to serve (optional)

Method

1. Bring a small saucepan of water to the boil, add the lentils and cook over a medium heat for about 10 minutes until al dente, then drain and set aside.

2. Meanwhile, heat the sunflower oil in a large, heavy-based frying pan, add the garlic, ginger, onion and green chilli and cook over a medium heat, stirring occasionally, for 5–6 minutes until the onion is lightly golden. Stir in the chilli powder, cumin, ground coriander, yogurt and garam masala and cook for a further 1–2 minutes.

3. Pour in the measured water and bring to the boil. Stir in the tamarind paste, curry powder, lentils and chickpeas and return to the boil. Reduce the heat to medium and cook, uncovered, for 15–20 minutes or until the mixture is thickened.

4. Ladle the curry into warm bowls, drizzle with the extra whisked soya yogurt and garnish with chopped coriander, sliced green chillis and hot chilli powder. Serve with lemon wedges for squeezing over, if liked.

For 6g of more protein per serving, serve with 1 x 60 g (2. oz) chapatti, warmed according to the pack instructions, or 45 g (1. oz) quinoa, cooked according to the pack instructions

Extracted from High Protein Vegan by Rose Wyles, published by Hamlyn, £16.99 www.octopusbooks.co.uk

Read the Your Food articles archive here...