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Chickpea Curry
Ingredients
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1 tablespoons rapeseed oil
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1/2 teaspoon Yellow Mustard Seeds
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1 large onion, finely chopped
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1 green pepper, chopped into small chunks
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1/2 teaspoon Ground Ginger
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1/2 teaspoon Turmeric Powder
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1 teaspoon Hot Chilli Powder
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1 1/2 teaspoon Ground Cumin
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150 millilitre (7 fluid ounce) tomato passata (sieved tomatoes)
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400 gram tin chickpeas, drained
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2 tablespoons low fat plain yoghurt
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2 teaspoon Coriander Leaf
Key Products
Instructions
- 1 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.
- 2 Stir fry over a medium heat for 7-10 minutes until soft, adding a little water if it starts to stick to the bottom.
- 3 Add the passata and cook for a further few minutes, stirring occasionally.
- 4 Stir in the chickpeas, cover and cook for 5 minutes.
- 5 Serve garnished with a swirl of low fat yoghurt and Coriander Leaf.
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