One of my number one dishes at my favourite vegetarian Indian restaurant in Cardiff (review found here: http://www.nutritiouslynaughty.co.uk/review-vegetarian-food-studio/) is their channa masala so I wanted to create my own flavoursome, low fodmap version and I’m really proud of this one! Curry dishes are probably one of my go-to comfort food meals and this is definitely going to be a new favourite! I love serving it with Indian spiced chicken, gunpowder potatoes or brown rice.
Chickpeas are an excellent plant based source of protein and fibre so help make you feel fuller for longer. They also have an amazing soft, creamy texture that gets better the longer you cook them!
Serves 4-5 as a side dish
INGREDIENTS:
1 tbsp garlic infused olive oil
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp ground turmeric
2 tsp ground coriander
2 tbsp fresh chives, chopped
1 red pepper, cut into 1cm pieces
1 chilli, finely chopped
1 inch piece of ginger, grated
2x 400g tinned tomatoes
2x 400g tinned chickpeas
200ml coconut milk
½ – 1 tbsp tamari
Juice of ½ a lemon
2 tbsp fresh coriander, chopped
1 tsp garam masala
METHOD:
- Heat a large frying pan over a low heat
- Add the mustard seeds, cumin seeds, ground coriander and turmeric for 10-20 seconds until fragrant
- Add the oil the turn the heat up to medium
- Add the chilli, ginger, pepper and chives to the pan and fry for 2 minutes
- Drain and rinse the chickpeas then add them to the pan with the tomatoes, coconut milk
- Bring the pan to a boil then reduce to a simmer and cover for 10 mins, stir a few times to stop it sticking
- Remove the lid and continue to cook for 15-20 minutes until the sauce has thickened, continue to stir the pan regularly
- Once cooked, remove the pan from the heat and stir in the tamari, lemon juice, fresh coriander and garam masala
