I found this recipe in an old Olive Magazine, issue March 2015, and have been meaning to try it for a while. I have a soft spot for quick curry recipies which use a lot of veggies and are perhaps a bit healthier and lighter than heavier coconut based or meaty curries. This particular recipe only took me about 30 minutes from starting to chop the vegetables to serving and it’s therefore another great midweek dish. It will go well with rice, naan, chapati, or my personal favourite – paratha, breads. It’s also perfect for a leftover lunch the following day so you can easily double the recipe.
Chickpea, pepper and tomato curry
Tip: The original Olive recipe also contains spinach which will go really beautifully with it. If you want to add spinach, just add about 260g at the end of the cooking time and stir until it’s wilted.
Serves 4 | Prep: 15 mins | Cook 15 minutes | Easy | Vegetarian, Vegan, Gluten-Free
- 1 green chilli, halved;
- 1 garlic clove, peeled;
- thumb sized piece ginger, peeled;
- rapeseed oil;
- 1 onion, chopped;
- garam masala, 1 tbsp;
- turmeric, 1/2 tsp;
- cumin, 1 tsp;
- 400g can chickpeas, drained;
- 3 peppers, chopped,
- 440g can chopped tomatoes.
Whizz the chilli, garlic and ginger in a blender to make a paste. Fry in a 1 tsp rapeseed oil until fragrant before adding the onion. Cook for 2 minutes before adding the garam masala, turmeric and cumin.
Add the chickpeas, peppers and chopped tomatoes. Fill the empty chopped tomatoes can halfway with water and add to the curry. Cover and simmer for 10 minutes. Season and serve with naan, chapati or rice.
Original recipe from Olive magazine, issue March 2015.
If you want to serve it as a bigger meal, you can also make the carrot and ginger bhajis and/or paneer featured in this post.