Low Fat Spicy Chickpea Curry

Ingredients

• 400g chopped tomatoes
• 480g drained chickpeas
• 250ml vegetable stock
• 100g unsweetened soy yoghurt
• 1 tbsp tomato pur├®e
• 2 tsp olive oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 20g fresh ginger, grated
• 1ÔÇô2 fresh red chillies, finely chopped
• Spices
• 1 tbsp cumin
• 2 tsp coriander
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp smoked paprika
• ┬¢ÔÇô1 tsp cayenne
• 1 tsp salt
• ┬¢ tsp black pepper
• Flavour Enhancers
• To compensate for the loss of coconut richness in higher fat recipes:
• 1 tsp tamarind paste
• 1 tsp mango chutney
• 1 tsp dark soy sauce
• Juice of 1 lime

Method

1. Build the flavour base

Heat the oil in a large saucepan over medium heat.

Add the onion with a pinch of salt and slowly cook for 12-15 minutes until deeply softened and beginning to caramelise.

Add the garlic, ginger, and chilli and cook for 1 minute.

2. Toast the spices

Add all the spices and cook for 60 seconds, stirring constantly.

The mixture should become highly aromatic.

3. Build umami

Add:

Tomato pur├®e

Soy sauce

Tamarind

Cook for 2 minutes.

4. Create the sauce

Add the tomato pur├®e and cook for another minute.

Pour in the chopped tomatoes and simmer for 5 minutes.

5. Add the chickpeas

Bring to a gentle simmer and cook uncovered for 20ÔÇô25 minutes, stirring occasionally.

6. Finish

Remove from heat and stir in:

Soy yoghurt

Lime juice

Fresh coriander

Do not boil after adding soy yoghurt.

Serve with coriander scattered on the top. And if you can manage to serve overlooking a Caribbean beach so much the better.