Black Chickpea and Chicken Tamarind Curry
This Chickpea and Chicken Tamarind Curry is from Dr Rupy Aujla, NHS GP, cookbook author and champion of healthy, no-fuss recipes. Gluten free and packed with veg (two of your five a day), it’s also big on flavour, including tangy tamarind. Dr Rupy says, “I’ve used black chickpeas, which have a slightly firmer texture than white. They also provide prebiotics, which are the foundation for a healthy gut ecosystem.” This is a high-protein recipe.
- Time: 40 min
- Servings: 4
Source: ocado.com
Ingredients
- olive oil
- medium red onion, chopped
- thumb-sized piece of ginger, peeled and finely chopped
- garlic cloves, finely chopped
- hot curry powder
- chicken thigh fillets, sliced
- passata
- tamarind paste
- tin black chickpeas, drained and rinsed
- baby spinach
- frozen peas
- almond butter
- brown rice, cooked
- live natural yoghurt
- coriander, roughly torn