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Chickpea and vegetable curry

This is a flavoursome vegan, chickpea and vegetable curry flavoured with sweet tamarind paste and with the lovely addition of a chickpea pancake.  You could also serve it with brown rice.

Recipe

Ingredients (serves 2)

  • Tin of drained chickpeas
  • 2 garlic cloves
  • 4cm fresh ginger
  • 1 red onion
  • 80g spinach (frozen or fresh)
  • 4 tomatoes
  • 1 tsp. tamarind paste
  • 1 tsp. black mustard seeds
  • 2 tsp. curry powder
  • 20g creamed coconut or plain yoghurt
  • 10 tbsp. gram flour (chickpea flour)
  • Sea salt, black pepper
  • Oil of choice

Method

  1. Whilst boiling the kettle, chop or mince the garlic and peel and finely chop the ginger.  Dice the red onion and tomatoes.
  2. Heat a sauté pan with 1/2 tbsp. oil on a medium heat.  Add the garlic, ginger and black mustard seeds for a minute, then add onion for 5 minutes.
  3. Add the chickpeas, tomatoes, tamarind paste and curry powder to the onion with 100ml of water, cook for 10-15 minutes.  Add the spinach and wilt.
  4. Meanwhile make the chickpea pancakes, mix the chickpea flour with 2 tsp. oil and 100ml of water in a bowl, add a pinch of salt and whisk well.
  5. Heat a frying pan with 1 tsp. oil and a medium heat, pour half the batter into the pan and cook for 3 minutes on either side until golden brown, repeat.
  6. Dissolve the creamed coconut in 20ml of boiling water.
  7. Serve the curry with creamed coconut and the chickpea pancakes or wholegrain rice.
Chickpea and vegetable curry

Chickpea and vegetable curry

 

Nutritional highlights

For those looking to reduce consumption of meat, whilst keeping up protein intake this meal has 25g of protein and plenty of fibre.  Tamarind contains vitamin B1 (thiamine) and is rich in antioxidants.  Spinach is an excellent source of vitamin A and vitamin whilst chickpeas are a good source of folate and manganese.

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