Spicy Punjabi chickpea curry

Spicy Punjabi chickpea curry

Serves 4

Syns per serving: Free

frylight

4 garlic cloves, finely chopped

1 tsp finely grated fresh ginger

1 large onion, coarsely grated

2 green chillies, thinly sliced

1 tsp hot chilli powder

1 tbsp each of ground cumin and ground coriander

6 tbsp fat-free natural yogurt

2 level tsp tamarind paste

2 tsp medium curry powder

100 g roasted red peppers in brine from a jar, drained and roughly chopped

3 x 400 g cans chickpeas, drained and rinsed

chopped fresh coriander leaves, to garnish

2 tsp paprika, to garnish

Spray a frying pan with frylight and place over a medium heat. Stir-fry the garlic, ginger, onion and half the chillis for 5-6 min. Add the chilli powder, ground spices and half the yogurt, and stir-fry for a further 1-2 min.

Turn up the heat to medium-high, stir in 500 ml water and bring to the boil. Add the tamarind paste, curry powder, red peppers and chickpeas, and bring back to the boil. Reduce the heat to medium-low and simmer for 15-20 min, or until the sauce is thick.

Divide the curry between 4 bowls and garnish with the chopped coriander. Top with a little of the reserved yogurt, half the paprika and coriander. Serve with the remaining green chillis, yogurt and paprika on the side.