CHICKPEA CURRY RECIPE | JAMIE OLIVER VEGETARIAN CURRY
Total Time 35 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
- Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
- Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
- Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
- Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.
Nutrition Facts : Calories 149 calories, FatContent 6.3 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 5.8 g protein, CarbohydrateContent 16.3 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre
LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
This incredibly easy curry is far tastier and healthier than a takeaway – enjoy!
Total Time 2 hours 20 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
- Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
- Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
- Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
- Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
- Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
- Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.
Nutrition Facts : Calories 263 calories, FatContent 11.7 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 23.4 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0.5 g salt, FiberContent 6.7 g fibre
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