Chickpea curry

X is for eXtra spicy chickpea curry

This week’s recipe take’s it inspiration from India and delivers some real spice flavours as well as a big chilli hit! It uses a really healthy ingredient as it’s base, chickpeas, which are low in fat, high in fibre, protein and are even one of your 5-a-day. The inspiration came from Anjum Anand, so if you’re intrigued by Indian food and want to learn to cook it authentically, check her out.

As this week is X, I’ve used eXtra chilli in the recipe and in the chicken I served with this, but if you’re not a heat fan, feel free to reduce the chilli quantity. There are so many other spices in this dish that you won’t miss the chilli hit if it’s not your thing.

I’ve served my curry with chilli-basted chicken, but if you want to make the recipe completely vegetarian, chickpeas go really well with wholemeal pitta breads and a slather of butter.

Chickpea curry - spices Chickpea curry - spices Chickpeas

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

Chickpea curry - ingredients

  • 1 thumb sized piece of fresh ginger (peeled);
  • 4 cloves garlic;
  • 2 large tomatoes;
  • 5 tbsp vegetable oil;
  • 4 cloves;
  • 5 (green) cardamom pods;
  • 1 cinnamon stick;
  • 2 tsp cumin seeds;
  • 4 tsps finely chopped fresh chillies (including seeds);
  • 1 medium onion – finely chopped;
  • ½ tsp turmeric
  • 1 tbsp ground coriander;
  • ¼ tsp chilli powder;
  • 2 cans (400g) chickpeas – drained and rinsed;
  • 1 ¼ tsp garam masala;
  • 1 tsp tamarind paste;
  • handful of freshly chopped coriander;
  • 1 large skin-less chicken breast

Recipe:

  1. Pre-heat the oven to 180°C. Add a tablespoon of oil to half of the chopped chillies and rub over the chicken breast, then place in a small baking dish. Put in the oven and leave to bake for 40 minutes whilst you’re completing the rest of the recipe.
  2. Put the garlic, tomatoes (chopped into quarters) and ginger into a mini-blender with a tablespoon of water and blitz into a paste.
  3. In a large frying pan, heat the oil over a high heat. Once the surface begins to the shimmer it will be hot enough (this does not take that long, so keen an eye on it!) Add the cloves, cardamon pods, cinnamon and half the cumin seeds and allow them to sizzle away for a couple of minutes and allow their aromas to fill the kitchen.  Add the chopped chillies, onions and leave to fry until the onion starts to go brown.
  4. Then add the blitzed tomato paste, turmeric, ground coriander, chilli powder and a pinch of salt. Reduce the heat to medium and leave to cook for 4-5 minutes.
  5. Tip in the chickpeas, 500ml of water, garam masala, tamarind paste and remaining cumin seeds. Allow to come to a boil and leave to simmer away for 15 minutes until the liquid has halved in volume.
  6. Once the chicken is cooked (give a small stab to make sure the juices run clear), serve the chickpea curry with it and a sprinkling of chopped, fresh coriander.

Chickpea curry

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Lentil and vegetable curry - serving

L is for Lentil and vegetable curry

I picked up this recipe nearly 3 years ago and since then it’s been one of those great go-to recipes that I can tweak to whatever vegetables I have in. It contains at least 2 portions of your 5-a-day, is low in fat and is very tasty!

Lentil and vegetable curry - veg preparation

 

Making dahl for the curry

Preparation time: 10-15 minutes

Cooking time: 50 minutes

Ingredients:

  • 200g yellow lentils (washed)
  • ½ tsp turmeric
  • 1 tsp tamarind paste
  • 2 tbsp desiccated coconut (optional)
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 tsp sesame seeds
  • 2 cloves
  • 2 dried red chilis
  • 12 curry leaves
  • 2 small onions, finely sliced
  • 6 tomatoes (cut into quarters)
  • 1½ tsp ground corriander
  • 10 okra
  • 1 medium sweet potato – cut into ½inch cubes
  • a handful of green beans
  • 200g paneer cheese – cut into small pieces
  • a pinch of salt

Vegetable and lentil curry - adding the final veg

Recipe:

  1. Put the lentils in 1litre of  water in a large pan and bring to the boil. Spoon away any scum, then turn down the heat to a simmer. Add the turmeric and sweet potato and leave to soften for 20 minutes.
  2. The next stage is to make the tarka. Heat the oil in a frying pan, then add the mustard seeds, cumin seeds, 1 tsp of sesame seeds, cloves and dried chillies.
  3. Once the mustard seeds have started popping, add the curry leaves and onion and a pinch of salt and leave for a few minutes until the onion has softened.
  4. Then add the tomatoes and ground coriander, give it a stir and leave for another 5minutes until the tomatoes have soften and the flavours are well combined.
  5. Add the tarka to the lentil and sweet potato mix (which should be nicely soft by now). Then add the tamarind paste, coconut if using, green beans and ocra and leave to simmer for a final 5 minutes.
  6. Meanwhile in frying pan you used for the tarka, fry the paneer in a little oil, sprinkling over the remaining sesame seeds. It should take a couple of minutes on each side for this hard cheese to take some colour. Add to the curry and it’s ready to eat.

Lentil and vegetable curry - with the toasted sesame paneer