Chickpea curry with red onion raita

Name: Chickpea curry with red onion raita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 tbsp Vegetable oil; 1 red onion, chopped; 2 clove/s garlic, crushed; 10 g fresh root ginger, peeled and cut into matchsticks; ½ tsp ground turmeric; 1 tsp Cooks’ Ingredients Garam Masala; 160 g tomatoes (about 2 medium-sized), chopped; 400 g can chickpeas, drained and rinsed; ½ unwaxed lemon, zest of all and juice of 1/4; 100 g Alpro Greek Style Plain yogurt alternative; 1 handful coriander leaves, to serve; 1 pinch chaat masala (optional)

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

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.
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
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.