TOMATO & DILL CHICK-PEA CURRY

TOMATO & DILL CHICK-PEA CURRY 

I make curries at least once a week, some have quite a few ingredients, but this one is really quick, cheap and still packs a super rich flavour. This dish was inspired by a chicken curry dish I had at the Darjeeling Express in London. To make it vegan I added chickpeas and peas to give it a hit of plant protein.  An incredibly tasty dish, packed full of flavour and spices, containing lots of nutrients and healthy stuff. Perfect served for lunch or as part of a thali, its similar to a chana masala but the dill gives it a lovely fresh edge. I have never heard of dill in a curry until I tired it, and it works a treat. 

2 Servings

• 1 x tin (400g) Chickpeas

• 1 x tin (400g) Plum Tomatoes

• 1 handful (100g) Peas 

• 30g fresh dill 

• 2 garlic cloves

• 1 thumb piece ginger

• 1 tablespoon tomato puree

• 2 teaspoon curry powder

• 2 teaspoon curry leaves

• 1 teaspoon fennel seeds 

• 1 teaspoon turmeric

• 1 teaspoon Fenugreek 

• 4 tablespoons rapeseed oil

• himalayan salt

• cracked black pepper

Garnishes

Dill, squeeze lemon or lime juice, coconut yogurt.

To keep it gluten free, dairy free - I like to serve with a corn tortilla, sounds weird but works just like a roti. 

Method

Chop or mince garlic and ginger. Get a large frying pan, put on a medium heat and add fennel seeds and toast slightly then add oil, spices, salt and pepper cook for 1 minute. Keep stirring with a wooden spoon so it does not burn. Add ginger, garlic and fry this for a few minutes. Add puree and cook off for a minute or so. Add chickpeas and let them take on flavour from the pan. Then add peas and tinned tomatoes, let this cook for about 10 minutes or more if you want.