| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 1897 |
| Fat | 33.2g |
| Saturates | 15.4g |
| Protein | 104.6g |
| Carbs | 309.1g |
| Sugars | 28.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the leeks and green chilli. Grate the ginger and crush the garlic.
Heat the oil in a pan. Once the oil is hot, add the cumin seeds and toast for a minute. Add the leeks and green chilli to the pan and sauté for approx. 2 minutes or until tender. Grate 1 teaspoon of ginger. Add the ginger and 2 garlic cloves, sautéing for a further 2 minutes. Add the salt, tomatoes, curry, turmeric, ¼ teaspoon of garam masala, mung beans, water and coconut milk. Stir over a medium heat for 15-20 minutes. Stir in the tinned beans and chickpeas.
Meanwhile, make the raita. Crush 1 garlic clove. Grate a thumb-sized piece of ginger. Finely chop a handful of coriander and mint. Zest and juice the lime. Grate the cucumber, squeezing out any liquid. Add to a small bowl and mix in ½ teaspoon of garam masala and the soya yoghurt.
Finish off the curry with roughly chopped coriander and a squeeze of lemon.
Serve with the warm flatbreads and soya yoghurt raita.
