INGREDIENTS
For the curry:
- 1 large onion, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 2 (1 tablespoon) garlic cloves, crushed
- thumb size fresh ginger, grated
- 2 green chillies, finely chopped
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 tins chickpeas, drained and rinsed
- 1 tin cherry tomatoes
- salt, to taste
To serve:
- Basmati rice
- 245 g (1 cup) Clover Classic Yoghurt Based Dairy Snack, Plain
- fresh lemon
- fresh coriander
Method
For the curry:
- Heat the oil in a saucepan and add in the chopped onions, along with the cumin seeds. Cook until the onion becomes translucent.
- Add the chopped garlic, ginger, chillies and the spices.
- Stir in the chickpeas and grated tomatoes and season with salt.
- Cook for 10 – 15 minutes for the flavours to develop (add some water if needed).
- Remove from the heat.
To serve:
- Use leftover basmati rice, or cook a new batch, enough for 4.
- Just before serving, stir through the yoghurt and a squeeze of fresh lemon juice.
- Serve with warm basmati rice and a garnish of fresh coriander.
TIP:
- Bulk up the recipe (and nutrient value) by adding a packet of fresh mixed vegetables of your choice.
CLOVER INGREDIENTS USED IN THIS RECIPE
