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10-minute-chickpea-curry-with-coriander-dressing 1a

10 minute Chickpea Curry with Coriander Dressing

This lightly spiced, delicious and easy chickpea curry is packed with plant-based protein and can be whipped up in 10 minutes! Top with my creamy herby tahini dressing.
Prep time: 5 minutes
Cook time: 10 minutes
2 servings
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Ingredients

For the curry

  • 1 onion chopped
  • 1 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 8 cherry tomatoes chopped
  • 3 tbsp water
  • 1 can organic chickpeas
  • 1/2 tsp sea salt
  • Twist black pepper
  • Pinch cayenne to taste

For the dressing

  • Handful coriander
  • 1 tbsp tahini
  • 1 garlic clove
  • Juice 1 lemon
  • 1/2 tsp sea salt
  • Black pepper
  • Splash water
  • Toasted seeds

Instructions

To make the curry

  • Add the oil to a large frying pan and heat to a medium heat.
  • Add in the mustard seeds. When they start to pop, add in the cumin seeds and turmeric. Stir for a few seconds, then add in the onion.
  • Fry for approx 5 minutes until soft and browning.
  • Add in the chopped tomatoes and water.
  • Simmer for 3 minutes, then the chickpeas, and cook for 2 minutes.

To make the dressing

  • Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste.
  • Add more water to get the desired consistency.
  • Divide the chickpeas between two bowls, drizzle with the dressing and top with toasted seeds.
  • Great scooped up with some flatbreads.
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