Thu, 10 January 2019
Whether eaten as a snack, main meal or even for breakfast, this tangy chickpea curry is arguably the most popular vegetarian dish in India.
INGREDIENTS
2 x 400g tins of chickpeas
3 large onions, quartered
6 garlic cloves
5cm piece of ginger
2-3 green chillies, roughly chopped
oil
1 tsp ground coriander
1 tsp ground cumin
½ tsp chilli powder
1 tsp turmeric
1 ½ tsp amchoor powder (optional)
1 tsp garam masala
4 large tomatoes approx 400g, roughly chopped or a 400g can chopped tomatoes
1 lemon juiced
coriander leaves and yoghurt to serve
METHOD
Blitz up the onions with the garlic, ginger and green chillies into a puree. Heat the oil in a large saucepan, then add the onion, ginger, garlic and chilli mix with a pinch of salt and cook for 8-10 mins, until softened.
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with a little water, Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander and serve with cauliflower rice and a nice flat bread.
CAULIFLOWER RICE (25 cals per portion)
Note: A food processer will give the best results.
Remove the outer leaves from the cauliflower, cut it into quarters and remove most of the thick core, then cut each quarter into two or three chunks. You don't want to overload the blender, or it will struggle to blitz the cauliflower, instead work with about half the cauliflower at a time. Blend for 30 seconds or so, until the cauliflower resembles fine rice, or couscous We then tossed the rice in a drizzle of olive oil in a tray with some cumin seeds, then spread it out to a thin, even layer. We then roasted the 'rice' at 200C for 12 minutes, mixing it in the tray halfway through cooking. This dried the rice out, giving it a light, fluffy texture and intensified the flavour finish with a little freshly chopped corriander,
