Chickpea and red pepper curry
Background
This chickpea and red pepper curry is on the dining table in just half an hour. It's tasty, it's filling, it's healthy - also gluten-free, dairy-free and vegan. Serve it with naan bread, rice or chapati.
Ingredients
- 1 tsp vegetable oil
- 1 red bell pepper, sliced
- 1 inch ginger, chopped
- 4 cloves of garlic , chopped
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tsp Garam masala
- Big pinch of Asafoetida
- 1 tin chopped tomatoes (400 ml)
- 1 can chickpeas, drained (400 ml)
- Salt and pepper to taste
- To serve:
- Coriander (cilantro) leaves
- Lemon juice
Instructions
- Heat the oil in a heavy-based pan over medium heat.
- Add the red pepper and cook until lightly brown.
- Add the ginger and garlic, then cook for a minute.
- Add the spices and mix well.
- Add the chopped tomatoes and cook, under cover, for 15 minutes.
- Add the drained chickpeas, then season to taste.
- Cook for another 10 minutes.
- Add some lemon juice and serve with some coriander leaves. scattered on top.
Categories
- Meal Type: - Budget - Everyday - Main - One Pot - Quick & Easy - Stews
- Cuisines: - Indian
- Occasions: - Bonfire Night - Parties - Sports Food
- Ingredients: - Other Pulses
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Low Cholestrol - Low GI - Vegan
- Skill Levels: - Easy
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