Quick chickpea & chard tamarind curry
Give this vegan curry a lift with some tamarind, chickpeas and chard – it packs in real depth of flavour. Serve with brown rice
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp sunflower oil
- 1large bunch of chard (about 400g), stalks finely chopped and leaves torn
- 3spring onions, finely sliced
- 2garlic cloves, crushed
- ½tsp ground cumin
- 1tsp chilli powder, hot or mild
- 2tsp medium curry powder
- 300ml vegetable stock, made with 1 stock cube
- 400g can chickpeas, drained and rinsed
- 2tbsp tamarind paste
- 250ml light coconut milk
- cooked brown rice, to serve
Instructions
Step 1
Heat the oil in a large pan over a medium heat and fry the chard stalks and spring onions for 3 mins until softened. Stir in the garlic and spices and cook for 2-3 mins until fragrant.Step 2
Pour in the stock, chickpeas, tamarind and coconut milk. Cover. Simmer for 15 mins, then stir in the chard leaves. Cook until just wilted, then season to taste. Serve with brown rice.