This tomato & chickpea curry is made with fresh ginger, garlic, black mustard seeds and fruity tamarind, and is served alongside homemade chapatis, made with chickpea flour.
Serves: 2 | Cook Time: 30 mins | Calories: 540 | Type: Vegan + Gluten-Free
- 240g chickpeas (drained)
- 100g chickpea flour
- 2 garlic cloves
- 4cm fresh ginger
- 1 red onion
- 80g spinach
- 4 tomatoes
- 1 tsp tamarind paste
- 1 tsp black mustard seeds (mustard)
- 2 tsp curry powder
- 20g creamed coconut
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Boil a kettle. Finely crush or chop the garlic, peel and finely chop the ginger and finely slice the red onion. Dice the tomatoes.
- Heat a medium-sized pan with 2 tsp oil on a medium heat. Add the garlic, ginger and mustard seeds for 1 min, then add the onion and cook for 5 mins until softened.
- Drain the chickpeas. Add the chickpeas, tomatoes, spinach, tamarind paste and curry powder to the onions with 50ml water, stir well and cook for 10-15 mins. Season with sea salt and black pepper.
- Meanwhile, to make the two chapatis; in a bowl mix the chickpea flour with 2 tsp oil and 180ml cold water and a pinch of sea salt, mix well to combine.
- Heat a frying pan with 1 tsp oil on a medium-high heat and pour half of the chickpea batter into the pan and cook for 2-3 mins each side until golden brown. Repeat with the remaining batter.
- Boil a kettle. Dissolve the creamed coconut in 20ml boiling water to make a sauce.
- Serve the chickpea curry on two warm plates, drizzle over the creamed coconut sauce and serve alongside the homemade chapatis.