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Sri Lankan-style Chickpea Curry with Coriander Yoghurt
An easy, quick-to-make chickpea curry, spiced with fragrant roasted cumin, turmeric and cayenne. Dollops of creamy coconut yoghurt add decadence. Sweet potato packs in extra colour.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4cm fresh ginger
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 2 onion
- 1 handful of fresh coriander
- 400g passata (tomatoes, salt, citric acid)
- 240g Tenderstem broccoli
- 2 sweet potato
- 460g chickpeas (Chickpeas, water, salt)
- 3 garlic clove
Nutritional Information
Calories: 498
Protein: 16g
Carbs: 57g
Fat: 15g
Sri Lankan-style Chickpea Curry with Coriander Yoghurt
An easy, quick-to-make chickpea curry, spiced with fragrant roasted cumin, turmeric and cayenne. Dollops of creamy coconut yoghurt add decadence. Sweet potato packs in extra colour.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a baking tray with parchment paper
- Boil a kettle
- Pull out a sieve, a grater, a small bowl, a medium saucepan & a large lidded saucepan
Roast the sweet potatoes
- Halve the sweet potatoes lengthways, then cut a criss-cross pattern into the flesh (being careful not to cut the skin)
- Place on the lined baking tray, skin-side down
- Drizzle with 1/2 tbsp oil and season with salt and pepper to taste
- Roast for 30-35 mins / air fryer 20-25 mins, until cooked through
Prep the veg & yoghurt
- Finely dice the onions. Finely chop or grate the garlic and ginger
- Drain and rinse the chickpeas. Roughly chop the coriander
- Add the yoghurt and half the coriander to the small bowl. Mix to combine
Build the curry
- Heat the large saucepan with 1 1/2 tbsp oil on medium heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the onions and cook for 3 mins, until softened, then add the garlic and ginger
- Cook for 1 min, then add the chickpeas and the spice blend. Stir, then add the passata and 50ml water
- Cover with a lid and simmer for 10-15 mins
Cook the broccoli
- Trim the broccoli and cut into thirds lengthways
- Heat the medium saucepan filled with boiling water on high heat
- Add the broccoli and boil for 3-4 mins, until cooked, then drain
Plate up
- Stir the remaining coriander through the curry and season to taste
- Serve the sweet potatoes and broccoli with chickpea curry and coriander yoghurt
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