Catering for vegans doesn’t need to be tricky – nor boring! We teamed up with the experts at Mindful Chef to conjure up some recipe magic.
This warming curry is packed with fresh tomatoes, zingy ginger, black mustard seeds and fruity tamarind. Wrapped in a cumin-spiced chickpea pancake, we’ve topped it with a creamy coconut drizzle and a sprinkle of fragrant coriander. The polyphenols in tamarind have antioxidant and anti-inflammatory properties, which can protect against diseases such as heart disease, cancer and diabetes.
Taramind chickpea curry and chickpea pancakes
PREP 10 min, COOK 25 min
Gluten-free, Dairy-free, Vegan
4 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
4cm fresh ginger, finely chopped
20g fresh coriander, leaves roughly chopped and stalks reserved
1 tsp black mustard seeds
2 tsp ground cumin
240g chickpeas, drained
4 tomatoes, diced
2 tsp tamarind paste
2 tsp medium curry powder
10 tbsp chickpea (gram) flour
20g creamed coconut
1. Add tsp of the oil to a medium pan set over a medium heat. Add the onion, and cook for 5 min until softened. Add the garlic, ginger, coriander stalks, half the black mustard seeds and 1 tsp of the cumin to the pan and cook for 2 min.
2. Next, add the chickpeas, tomatoes, tamarind paste and curry powder along with 150ml boiling water, then stir well and cook for 10-15 min. Add the spinach and half the coriander leaves for the last 2 min of the cooking time. Add more water if needed and season with freshly ground black pepper.
3. Meanwhile, to make the pancakes; in a bowl mix the chickpea flour with the remaining black mustard seeds and ground cumin and 1 tsp oil. Gradually add 180ml cold water and mix well.
4. Heat a non-stick frying pan with the remaining 1 tsp oil over a medium-high heat and pour a third of the chickpea batter into the pan. Cook the pancake for 2-3 min on each side until golden brown. Repeat with the remaining batter.
5. Put the creamed coconut in a bowl with 30ml boiling water and stir to dissolve.
6. To serve, put each pancake on a plate and spoon a quarter of the tamarind chickpea curry on to it. Sprinkle with the remaining coriander leaves, then serve with the creamed coconut sauce to drizzle over.