Chickpea Curry with Raita and Naan

Serves: 4-6
Prep time: 20 mins
Cook time: 35 mins

Ingredients:

Curry

• 2 tbsp oil
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 1 medium knob of ginger, finely grated
• 1½ tbsp curry powder
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 1 scoop Green Shot
• 2x 400g tin chickpeas, drained
• 400g tin crushed tomatoes
• 400g tin coconut milk
• Salt and pepper

Raita

• ½ cup Greek yoghurt
• ½ scoop Green Shot
• 1 garlic clove, crushed
• Squeeze lemon juice
• ¼ cup cucumber, grated
• Salt and pepper

To serve

• Fresh coriander
• Naan bread

Method:

Raita

• Spoon the yoghurt into a mixing bowl.
• Grate the cucumber and squeeze out the excess water.
• Add the cucumber to the yoghurt with all the other ingredients. 
• Stir to combine and refrigerate until needed.
  
  

Curry

• Heat a medium saucepan and add the oil. Add the onion and cook on a low heat until softened. 
• Add the garlic, ginger, chilli, turmeric and curry powder and cook for another 2 minutes to release the fragrance.
• Add the tomatoes and coconut milk and stir to combine.
• Add the chickpeas and simmer uncovered on low for 25-30 mins, stirring regularly. 
• Stir in the Green Shot and season to taste.
• Spoon into serving bowls and sprinkle with fresh coriander. Serve with raita and hot naan on the side.