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Chickpea curry with red onion raita

Chickpea curry with red onion raita

An aromatic, protein-packed vegetarian curry that contains 3 of your 5 a day.. 

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Plusstanding

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Ingredients

  • 2 tbsp Vegetable oil
  • 1 red onion, chopped
  • 2 clove/s garlic, crushed
  • 10g fresh root ginger, peeled and cut into matchsticks
  • ½ tsp ground turmeric
  • 1 tsp Cooks’ Ingredients Garam Masala
  • 160g tomatoes (about 2 medium-sized), chopped
  • 400g can chickpeas, drained and rinsed
  • ½ unwaxed lemon, zest of all and juice of 1/4
  • 100g Alpro Greek Style Plain yogurt alternative
  • 1 handful coriander leaves, to serve
  • 1 pinch chaat masala (optional)

Method

  1. Heat the oil in a large saucepan or sauté pan over a medium-high heat. Set aside 1/4 of the red onion for the raita, then thinly slice the rest and add to the pan with a pinch of salt. Fry for about 8 minutes, stirring regularly, until starting to take on some colour.

  2. Add the garlic and ginger to the pan and fry for 2 more minutes, then add the turmeric and garam masala and cook for 1 minute, stirring regularly. Add the chopped tomatoes and fry for another 1 minute, then add the chickpeas and 300ml water. Bring to the boil, then simmer for 15 minutes, until the chickpeas are coated in a sauce. Squeeze in the juice of 1/4 lemon and take off the heat; stand for 5 minutes

  3. As the curry is simmering, finely slice the reserved 1/4 red onion and put in a bowl with the lemon zest and a pinch of salt. Stir in the yogurt alternative. Serve the curry with the raita, coriander leaves and a pinch of chaat masala scattered over the top (if using) and flatbreads alongside, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,541kJ/ 369kcals

Fat

18g

Saturated Fat

1.6g

Carbohydrates

32g

Sugars

9.6g

Fibre

8g

Protein

14g

Salt

0.5g

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Overall rating (4/5)

4 out of 5 stars1 rating