Chickpea Jalfrezi with Rice and Mint Yoghurt Sauce
Ingredients:
60g brown rice
1 tsp olive oil
½ white onion, diced
½ tsp fresh ginger, grated
1 garlic clove, crushed
½ tsp curry powder (mild or hot, depending on your preference)
½ tsp ground coriander
¼ tsp turmeric
¼ tsp ground cumin
⅛ tsp chilli flakes (to your taste)
½ vegetable stock cube (low sodium)
200g tinned chopped tomatoes
100ml boiling water
1 tsp honey
¼ red pepper, sliced
¼ green pepper, sliced
3 tbsp tinned chickpeas, rinsed and drained
Fresh coriander, to serve
Mint Yoghurt:
15g full-fat Greek yoghurt
½ tsp mint sauce
Instructions:
Cook the rice according to the packet instructions.
Heat a frying pan with olive oil and sauté the onions for 5 minutes until soft.
Add the ginger and garlic and fry off for a further 3 minutes until fragrant and starting to brown.
Sprinkle over the curry powder, coriander, turmeric, cumin, chilli and crumbled stock cube and stir until well combined.
Pour in the chopped tomatoes and water and bring to a gentle simmer, stir well.
Stir through the honey, add the peppers and cook on a gentle heat for 10-12 minutes until the sauce has reduced and the peppers are soft.
Stir through the chickpeas and cook for a further 10 minutes or until the chickpeas are tender.
Serve with the brown rice and top with fresh coriander.
Mix the yoghurt and mint sauce in a small bowl, for a cooling and creamy topping to this delicious curry, dollop on top and enjoy.