A healthy vegan curry, full of flavour, spice and soul.
||Dice the onions and put them in a pan to sweat along with the chilli and garlic. Let these sweat on low heat for 10-15 minutes.
||After the onions have sweated, add one teaspoon of tomato puree and add all seasoning spices (coriander, garam masala etc..) and let sweat for a further 3 minutes on low heat.
||Add the drained chickpeas and diced baby potatoes (pre-softened in a pan of hot water while the onions are sweating) and mix. Once mixed add half a tin of chopped tomatoes.
||Let simmer on low heat for 20 minutes to reduce the chopped tomatoes down. Once reduced enough, add a tablespoon of plain soya yogurt and a teaspoon of mango chutney and stir through.
||Serve while hot, you can also add rice/chapatis/naan on the side.
There are 321 calories in 1 serving of Chickpea Curry.
Calorie Breakdown: 17% fat, 64% carbs, 20% prot.
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