This is another of the more health-focused, high protein recipes I’ve been focusing on lately. A spicy and richly flavoured curry, full of good stuff. Cook a batch of this and you’ll feed 4 hungry people, or scale it up and freeze your leftovers, it’s a great one to have in the freezer when you’re feeling lazy.
- 400g tin of chickpeas
- 4 tomatoes
- 1 celery stick
- 1 carrot
- Half a courgette
- 2 large cloves of garlic
- 1 large red chilli
- Half a thumb sized piece of ginger
- 1 teaspoon cumin seeds, coriander seeds and garam masala
- Half a teaspoon smoked paprika, turmeric and black pepper
- Quarter of a teaspoon of salt
- 1 clove and the seeds of one cardamom pod
- 2 tablespoons of olive oil
- Juice of half a lemon
- 250 ml vegetable stock (about half a cube)
- 2 tablespoons of tomato puree
- 400ml can of coconut milk
- Rice and lemon slice to serve
Start by finely chopping the vegetables, then frying on a medium heat in a tablespoon of olive oil until they’re mushy. About 15 minutes should do it.
Next, to make the curry paste, start by crushing all your dried ingredients in a pestle and mortar (cumin seeds, coriander seeds garam masala, smoked paprika, turmeric, clove, cardamom seeds, salt and pepper).
Once these are pulverised, take the resulting smelly dust out, and replace it with the ginger, garlic, lemon juice and a tablespoon of olive oil. Now mash this all up too and combine with the ground spices.
Now add the paste to the frying veg, along with the tomato puree. Let it fry like this, whilst mixing constantly, for about 5 minutes. Now make up your stock and add to the pan, along with the tomatoes, chopped.
Cook with a lid on for 20 minutes, then add the chickpeas. Chuck some rice on, it’s business time. Add the coconut milk and let your curry bubble away for another fifteen minutes until its reduced to a thick paste. Serve with a topping of roasted cashews – you deserve it.