Gluten Free · Main Meals · Recipes · Snacks · Starters

Chickpea Curry

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Chickpea Curry
A hearty vegetarian dish full of spice and flavour. The addition of haloumi means it is an excellent dish to satisfy a vege sceptic meat lover.

Equipment required

1 lrg deep base sauce pan with lid
1 lrg non stick fry pan
Hand blender, chopping attachment

Shopping list for 4 people

Paste
1 tbsp of tomato paste
1 2cm square of ginger
1/2 a de-seeded hot red chilli
1 tsp of turmeric and coriander
1/2 tsp of fenugreek seeds
Pinch of salt

1/2 tsp of mustard seeds
1 tbsp of coconut oil

1 lrg onion
Sprinkle of xylitol (optional)
1/2 an aubergine
1 red pepper
1 can of chopped tomatoes
1 can of chickpeas
250g of haloumi cheese

Method to the madness

Blitz the ingredients for the paste in the hand blender

Heat the sauce pan to a medium high heat and add the coconut oil. Add the mustard seeds, when they pop add the paste, fry it off for 1-2 mins

Chop the onion in the chopper and add to the pan, add the xylitol if using. Cut the aubergine into halves length ways then the half into quarters and slice, cut the pepper into a large dice, add to the pan

Turn the pan to a medium heat and add the tomatoes and chickpeas place the lid on and simmer for 10-15 mins, stirring occasionally

Once the curry is cooked turn the heat off. Heat the fry pan to a high heat, cube the haloumi into the desired size and fry until golden on all sides. Add to the mix and stir through. Taste for seasoning, remembering the cheese is salty. Serve as is or with your fav low carb side. ENJOY!

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