Chickpea Curry with Coconut Chutney

Serves 4

This version of chana masala is super simple and delicious, and because it’s protein-rich and full of complex carbohydrates, it’s a perfect postexercise meal.

• 1 tbsp sunflower oil

• 1 large onion, finely chopped

• 1 tsp ground turmeric

• 25g (0.8 oz) fresh ginger, grated

• 2 medium green serrano chillies, deseeded and finely chopped

• 2 garlic cloves, finely chopped

• 1 x 400g (14 oz) tin chickpeas, drained and rinsed

• 1 tbsp garam masala or tikka masala curry paste

• 1 x 400g (14 oz) tin plum tomatoes, chopped

• Small handful of coriander, finely chopped

• Salt

For the coconut chutney:

• 75g (2.6 oz) desiccated coconut

• 30g (1 oz) fresh coriander

• 1 tsp coriander seeds

• Zest and juice of 1 lime

• ¼ tsp fine sea salt

1 In a large heavy-based saucepan, heat the oil and add the onion, stirring occasionally until it softens, about 2-3 minutes. Then add the turmeric, ginger, chillies and garlic, and stir so that everything is covered in the oil and starts to cook.

2 Now, add the chickpeas to the mixture, stirring well to incorporate. Cook for 2-3 minutes, then stir in the garam masala or tikka masala paste, the tomatoes and 200ml water and bring everything to a simmer. Cook for 30 minutes until the sauce has thickened a little. Stir in the coriander and taste for seasoning. While the chickpeas are simmering, make the chutney. Put the coconut, coriander, coriander seeds, lime zest and juice, salt and a tablespoon of water in a food processor and blitz until blended. Transfer to a bowl.

3 Serve with flatbread or pitta, generous spoonfuls of the chutney and a wedge of lime.

Recipe from Eat Bike Cook by Kitty Pemberton Platt and Fi Buchanan (published by Kitchen Press).