Vegan chickpea curry
Vegan, healthy and cheap: this tasty chickpea curry is perfect for a weekday dinner.
Each serving provides 246kcal, 10g protein, 26g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.5g salt.
By Manju Malhi
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 录 tsp salt
- 陆 tsp ground cumin
- 录 tsp ground coriander
- 录 tsp ground turmeric
- 录 tsp red chilli powder
- 1 fresh tomato, chopped
- 400g tin chickpeas, drained and rinsed
- 5cm/2in piece fresh root ginger, grated
- pinch garam masala
- pitta breads or plain basmati rice, to serve
Method
Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised.
Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken.
Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute.
Serve with pitta breads or rice.
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