Delicious, simple, and so tasty! This chickpea curry is packed full of fibre, flavour, and is great for heart health. It’s one of the recipes from our Happy Heart Course with Cardiologist Joel Kahn.
Takes 20 minutesminutes
Serves 4
Ingredients
100gtempeh (3.5 oz)
2clovesgarlic
10gfresh ginger (0.35 oz )
4scallionsgreen onions
1tbspmiso paste
1x 400g (14 oz) tin of chopped tomatoes
1x 400g (14 oz )tin of low fat coconut milk
100g baby spinach (3.5 oz)
1carrot
1yellow pepper
2x 400g (14 oz) each tins of cooked chickpeas
10cherry tomatoes
1tbspcumin seeds
½tspfennel seedsoptional
2tbspcurry powder
1tspground turmeric
1tspsalt
¼tspground black pepper
Juice of ½ lime
Instructions
Prepare Vegetables and Tempeh: Grate the carrot and ginger. Peel and finely dice the garlic. Finely slice the scallions or green onions. Use a potato peeler to slice the tempeh into thin slices. Drain and rinse 2 x 400g tins of cooked chickpeas. Quarter 10 cherry tomatoes. Slice the yellow pepper into thin slices.
Sauté Vegetables and Tempeh: Heat a wide-bottomed frying pan on high heat. Once hot, add the sliced green onions, sliced yellow pepper, grated ginger, grated carrot, and sliced tempeh; fry for 2 minutes.
Add Spices and Garlic: Next, add the diced garlic, 1 tbsp cumin seeds, and ½ tsp fennel seeds to the pan and cook for another 2 minutes.
Combine Remaining Ingredients: Add in the drained chickpeas followed by the rest of the ingredients (1 x 400g tin chopped tomatoes, 1 x 400g tin coconut milk, 1 tbsp miso paste, 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp salt, and ¼ tsp ground black pepper) and mix well.
Simmer and Season: Bring to a boil and reduce to a simmer for 3-4 minutes. Taste and adjust the seasoning to your liking by adding more salt, pepper, or lime juice.
Serve: Toast 2 slices of sourdough bread. Serve the curry alongside the toasted bread for a delicious meal!
