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Chickpea Curry
Ingredients
13
Ingredients
1 tablespoons rapeseed oil
1/2 teaspoon Yellow Mustard Seeds
1 large onion, finely chopped
1 green pepper, chopped into small chunks
1/2 teaspoon Ground Ginger
1/2 teaspoon Turmeric Powder
1 teaspoon Hot Chilli Powder
1 1/2 teaspoon Ground Cumin
150 millilitre (7 fluid ounce) tomato passata (sieved tomatoes)
400 gram tin chickpeas, drained
2 tablespoons low fat plain yoghurt
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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