Want to be vegan but not quite sure how to fulfil your protein intake? Try this delicious chickpea peanut curry recipe
“Try it and don’t forget to tag and follow on Instagram @guywhocooksgreen”
Ingredients (2 portions):
1. 400gm boiled chickpeas
2. 3 tomatoes
4. 3 teaspoons peanuts
5. 1/2cup green coriander
6. 1/2 medium sized fresh chilly (green/red)
7. 3 cloves garlic
8. 1 teaspoon chopped fresh ginger
9. 1 teaspoon cumin seeds
10. 1 teaspoon coriander seeds
11. 1 medium sized onion
12. 2 teaspoons low fat Greek yoghurt/soy yoghurt
13. 2 teaspoons garam masala
14. 1/2 teaspoon turmeric powder
Method:
Soak dry chickpeas overnight and boil them in water until soft ( you can also use canned chick peas but freshly boiled chickpeas would give better flavour
Boil peanuts and tomatoes for 5 minutes until soft
In the meanwhile, dry roast cumin seeds, coriander seeds, garlic, ginger, fresh chilly and ginger until garlic turns golden brown.
Toss the boiled tomatoes and peanuts together with the roasted spices in the previous step and fresh coriander in a blender. Blend until you get a smooth consistency
Sauté the chopped onions on a pan without oil until onions turn golden brown
Add the blended mixture in the pan and let it cook for 2-3 minutes on the low flame
Add turmeric powder and salt. Cook it for another 2-3 minutes
Add chickpeas and 1/2 cup water. Cover the pan and cook it for 10-15 minutes until chickpeas soak the flavour. Add yoghurt and garam masala, mix them well and cook for another 2 minutes
Top it with green coriander and serve
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