This tasty vegan healthy chickpea curry is low cost, low calorie and extremely filling. One portion alone provides nearly 80% of your daily recommended dietary fibre recommendation.
I put together this vegan, healthy chickpea curry recipe quite by accident on finding that the chicken breasts I thought I had in my freezer for making a bhuna curry seemed to have disappeared!
Having bought all the other ingredients for that planned chicken bhuna, I was left with only a can of chickpeas in the cupboard or a trip back to the shops in the pouring rain! 😮
So I thought, oh well, let’s see how this goes….
And honestly I can say I really surprised myself with just how good this tastes. In fact we’ve pretty much settled on this healthy chickpea curry recipe now, INSTEAD of the chicken bhuna and it’s far healthier and cheaper!
Folks, I was completely bowled over by all the amazing comments and raves that you gave my bulgur chickpea salad recipe last week. Thank you! 😀
So I thought I would bring you this other chickpea recipe because the humble chickpea seems to be not only a completely versatile, low cost filling and tasty ingredient but also a popular one!!
This tasty vegan healthy chickpea curry is low cost, low calorie and extremely filling.
- Low fat cooking oil spray
- 1 large onion finely chopped
- 1 tsp cumin seeds
- 1 tbsp ginger and garlic paste
- ½ tsp salt
- ½ tsp mild red chilli powder
- ½ tsp turmeric
- ½ tsp mild curry powder
- 6 tbsp tomato passata
- 200 ml warm water
- 1 x 400g can chickpeas rinsed and drained
- 1 tsp vegetable oil
- 1 medium green pepper cored de-seeded and sliced
- 1 medium tomato cut into wedges
- leaves A pinch of dried fenugreek optional
- ¼ tsp . garam masala optional
- 1 tbsp . freshly chopped coriander
- Spray the bottom of a medium size saucepan about 5 times with the low fat cooking spray, turn the heat on high until the oil begins to bubble a little then turn the heat down to a medium temperature.
- Add the onion and cumin seeds and stir constantly until soft. Add drops of warm water if mixture begins to stick.
- Once the onions are softened add the ginger and garlic paste, salt, chilli powder, turmeric, mild curry powder and tomato passata. Stir everything together and cook for approximately 2 minutes.
- Blitz the mixture to a smoothish paste in a food processor or blender and then return to the saucepan.
- Add the warm water and allow the paste to simmer a little then add the drained chickpeas, simmering gently.
- In a separate frying pan heat the vegetable oil and once the pan is hot sauté the green pepper until soft then add the tomato wedges and cook for a further 2 minutes.
- Then add the pepper and tomato wedges to the saucepan with the chickpeas, stir in the fenugreek and garam masala, warming everything through.
- Serve garnished with the freshly chopped coriander.
Ideally serve with wholegrain basmati rice or chapatti breads
Depending on the spiciness of the dish that you want here, just vary the amount of red chilli powder you like.
The humble chickpea, in this healthy chickpea curry, comes in here at only 412 calories per serving (excluding rice portion) and they’re an excellent source of soluble fibre (a huge 79% of our daily value provided here), helping to reduce our cholesterol levels.
Just a reminder that I’m reviewing a product tomorrow, which U.K. readers will be able to get a money off voucher for, then on Thursday I’ll be bringing you some of the photographs from my recent trip to the hills which I mentioned and gave you a few teaser photos of in what’s not cooking 7.
In the meantime, I hope your day is going well and oh, have you checked out my other curry recipes? 🙂
I’d love to hear what your favourite kind of curry is?
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