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home / Recipes / Chickpea Curry with Raita and Naan

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.
Chickpea Curry with Raita and Naan
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