Chickpea Curry

Chickpea Curry

Serves: 4
 
 
Vegetarian
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chickpea Curry, you'll need:
  • 240g tinned chick peas, drained and rinsed
  • 1 medium onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 tsp. ginger, finely chopped
  • ½ tsp. turmeric powder
  • 2 tsp. ground coriander
  • 200g canned tomatoes, finely chopped
  • 1 tsp. garam masala
  • 1 tsp. green chilli
  • 1 tbsp. vegetable oil
  • 250ml water
  • 2 tsp. amchoor powder (powder of green unripe mangoes)
  • Salt to taste
  • 4 ready to eat whole wheat chapattis

Method

  • Pour the oil into a medium-size frying pan, and place the pan over a medium heat. 
  • Throw in the onions, and fry them for 4 minutes, making sure they turn golden brown.
  • Pop in the garlic and ginger and cook for 2 more minutes.
  • Mix in the tomatoes, chilli, turmeric, ground coriander, amchoor powder and salt. Cook for 4 minutes.
  • Add the can of washed, drained chick peas, then bring the water to the boil.  Add both to the frying pan.
  • Stir and cover. Cook for ten minutes, then serve with whole wheat chapattis.
Nutritional Facts (Per Serving)
Calories 320 | Total Fat 9g | Saturated Fat 2g | Carbohydrates 46g | Fibre 13.5g | Protein 13g
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