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Chickpea Curry with Raita

by Lucy (follow)
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This is a delicious vegetarian curry which is possible to whip up very quickly. For this recipe, I've used tinned chick peas, however, you could also use dried chick peas and soak them overnight. You could add any vegetables you wish, but I've used spinach greens and eggplants because that is what is growing in our garden right now. Raita is a delicious yogurt condiment which cools the spiciness of the curry. Serve Chick Pea Curry with my Mango Chutney, raita and fresh rice.

Chick Pea Curry with Raita and Mango Chutney

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings

Ingredients for the curry


1 400 gram tin chick peas
1 400 gram tin tomatoes
1 onion
1 clove garlic
1 teaspoon curry powder
1 tablespoon olive oil
1 knob of fresh ginger (grated)
1 teaspoon dried chilli flakes
1 cup spinach greens
1 cup chopped eggplants
1/2 cup vegetable stock
1 lemon (juiced)

Ingredients for the Raita

Raita Ingredients:
1 cup plain yogurt
1 skinned cucumber
1 teaspoon ground cumin
1 teaspoon chopped fresh mint
Pinch of salt

Finely chop the onion, and garlic.

Add the grated ginger, dried chilli flakes, curry powder and fry them in some olive oil until the onion turns see through.

Add the chick peas and tomato and allow these to simmer for 10 minutes while the flavors combine.

Add the vegetable stock, eggplants, spinach greens and lemon juice. Simmer for 20 minutes.

Simmer the curry ingredients

To prepare the raita - chop the skinned cucumber into small square chunks. Add this to the plain yogurt, ground cumin, salt. Mix the ingredients together and top with chopped fresh mint.

Raita with fresh mint on top

Serve your Chick Pea curry with fresh rice, Mango Chutney (see recipeyum) and raita and enjoy this nutritious meal.

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