Chickpea Curry with Coconut Chutney
This version of chana masala is super simple and delicious, and because it’s protein-rich and full of complex carbohydrates, it’s a perfect postexercise meal.
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 1 tsp ground turmeric
- 25g (0.8 oz) fresh ginger, grated
- 2 medium green serrano chillies, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 x 400g (14 oz) tin chickpeas, drained and rinsed
- 1 tbsp garam masala or tikka masala curry paste
- 1 x 400g (14 oz) tin plum tomatoes, chopped
- Small handful of coriander, finely chopped
For the coconut chutney:
- 75g (2.6 oz) desiccated coconut
- 30g (1 oz) fresh coriander
- 1 tsp coriander seeds
- Zest and juice of 1 lime
- ¼ tsp fine sea salt
- In a large heavy-based saucepan, heat the oil and add the onion, stirring occasionally until it softens, about 2-3 minutes. Then add the turmeric, ginger, chillies and garlic, and stir so that everything is covered in the oil and starts to cook.
- Now, add the chickpeas to the mixture, stirring well to incorporate. Cook for 2-3 minutes, then stir in the garam masala or tikka masala paste, the tomatoes and 200ml water and bring everything to a simmer. Cook for 30 minutes until the sauce has thickened a little. Stir in the coriander and taste for seasoning. While the chickpeas are simmering, make the chutney. Put the coconut, coriander, coriander seeds, lime zest and juice, salt and a tablespoon of water in a food processor and blitz until blended. Transfer to a bowl.
- Serve with flatbread or pitta, generous spoonfuls of the chutney and a wedge of lime
Recipe from Eat Bike Cook by Kitty Pemberton Platt and Fi Buchanan (published by Kitchen Press).