Tomato & chickpea curry with zingy lime & coriander yogurt
Often, I find vegetarian curries disappointingly watery and bland but this one is packed full of flavour. The coriander and lime-spiked yogurt is deliciously zingy and makes the whole dish. You don't even need to buy curry paste - just blitz together a few store cupboard spices and voila!
Before I tried this I was a coriander hater - but in this dish I love it. If you're not a big fan, you could put slightly less coriander in the yogurt but don't worry about the curry itself - once cooked the coriander has quite a different flavour.
Serves 4 [but very easy to double for a crowd].
Ingredients:
1/4 tsp crushed chili [or more if you like it spicy]
2 garlic cloves, crushed
2cm piece of root ginger, chopped
1 x 31g pack of coriander [leaves and stalks chopped separately]
1 onion, chopped
1 tin of chopped tomatoes
1 lime
4 tbsp natural yogurt
1 tin of chickpeas
200g of spinach - kale or spring greens also work well
Using a blender or food processor, whizz the spices, garlic, ginger, chili and coriander stalks into a paste.
Heat a splash of oil in a large, lidded frying pan and add the chopped onion. Cook on a gentle heat for about 5 minutes, until soft and translucent. Add the spice paste along with 2 tbsp of water and cook for 2 more minutes.
Add the tomatoes and 100ml hot water; bring to the boil and simmer for 10 minutes. You can leave the lid off here, so that the sauce reduces and thickens - but keep an eye on it and pop the lid back on if the sauce starts to disappear completely.
Now make the yogurt - mix the chopped coriander leaves with the yogurt, zest and juice of the lime and a pinch of salt. Pop in a bowl for people to help themselves to.
Add the chickpeas to the curry and cook for 5 minutes. Add the spinach, cover and cook for 2 minutes.
Serve with rice and/or naan, and the coriander yogurt.
Before I tried this I was a coriander hater - but in this dish I love it. If you're not a big fan, you could put slightly less coriander in the yogurt but don't worry about the curry itself - once cooked the coriander has quite a different flavour.
Serves 4 [but very easy to double for a crowd].
Ingredients:
1/4 tsp crushed chili [or more if you like it spicy]
2 garlic cloves, crushed
2cm piece of root ginger, chopped
1 x 31g pack of coriander [leaves and stalks chopped separately]
1 onion, chopped
1 tin of chopped tomatoes
1 lime
4 tbsp natural yogurt
1 tin of chickpeas
200g of spinach - kale or spring greens also work well
Using a blender or food processor, whizz the spices, garlic, ginger, chili and coriander stalks into a paste.
Heat a splash of oil in a large, lidded frying pan and add the chopped onion. Cook on a gentle heat for about 5 minutes, until soft and translucent. Add the spice paste along with 2 tbsp of water and cook for 2 more minutes.
Add the tomatoes and 100ml hot water; bring to the boil and simmer for 10 minutes. You can leave the lid off here, so that the sauce reduces and thickens - but keep an eye on it and pop the lid back on if the sauce starts to disappear completely.
Now make the yogurt - mix the chopped coriander leaves with the yogurt, zest and juice of the lime and a pinch of salt. Pop in a bowl for people to help themselves to.
Add the chickpeas to the curry and cook for 5 minutes. Add the spinach, cover and cook for 2 minutes.
Serve with rice and/or naan, and the coriander yogurt.
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