Food & Wine
Bengal chickpea curry with yoghurt
This fresh, fragrant curry gets its flavour from the delicious, preservative-free Bengal curry paste. A mild yet tasty base of ginger, chilli, turmeric and fenugreek seeds is revived with creamy yoghurt, all on a bed of pillowy rice. Divine!
Serves: Two
Ingredients:
- Two teaspoons olive oil
- 1/2 brown onion, finely sliced
- Two tablespoons Bengal curry paste
- 400g sweet potato, cut into 2cm cubes
- Zucchini, cut into 1 cm thick chunks
- 400g or 1 tin of chickpeas, drained & rinsed
- 1/4 cup warm water
- 100g Greek yoghurt
- 3/4 cup basmati rice, rinsed well
- Three cups water
Method:
- Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for three minutes, or until soft.
- Add the Bengal curry paste and cook, stirring, for one minute, or until fragrant.
- Add the sweet potato and zucchini and cook, stirring, for five minutes, or until just tender. Add the chickpeas to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and stir through half of the Greek yoghurt.
- Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.
- To serve, divide the rice and curry between bowls.
- Dollop with the remaining Greek yoghurt. Enjoy!
Recipe courtesy of Hello Fresh.
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