Yellow Chickpea Curry Pitas with Cucumber and Coriander Lime Yoghurt

Yellow Chickpea Curry Pitas with Cucumber and Coriander Lime Yoghurt

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 15, 2016.
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Add enough spice paste until you get your desired heat.

Ingredients

Yellow chickpea curry

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 2 teaspoons finely grated ginger
  • 1 kaffir lime leaf, central stem removed and finely sliced
  • 1 tablespoon yellow curry paste (depending on heat preference)
  • 1 can chopped tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 cup frozen peas, defrosted
  • ½ teaspoon runny honey (optional)
  • ¼ cup vegetable stock or water
  • ¼ teaspoon salt
  • 2 teaspoons soy sauce
  • ¼ cup natural yoghurt
  • Juice of ½ a lime (reserve zest first)

Coriander lime yoghurt

  • 2 tablespoons chopped coriander leaves and stalks
  • ½ cup natural yoghurt
  • Zest of ½ a lime

To serve

  • 3–4 mini pita breads
  • 20g sliced almonds
  • 1 Lebanese cucumber
  • 1 tablespoon torn coriander leaves
  • ½ a lime, cut into wedges

Steps

  1. oven to 200°C.
  2. Heat a drizzle of oil in a large pot on medium heat. Cook onion, garlic and ginger until onion is soft, about 3 minutes, stirring occasionally. Add kaffir lime leaf, curry paste and a dash of the canned tomatoes and cook, stirring constantly, for about 1 minute until fragrant.
  3. Add remaining tomatoes, chickpeas, peas, honey (if using), stock/water and salt. Stir and bring to the boil. Reduce heat and simmer for about 5 minutes, until reduced slightly. Turn off heat and stir through soy sauce, yoghurt and lime juice. Season with pepper.
  4. While curry is simmering, place pita breads and almonds on an oven tray and toast in oven for about 5 minutes, until pitas are hot through and almonds are lightly toasted. Thinly slice cucumber and set aside.
  5. In a small bowl, combine coriander, yoghurt and lime zest and mix well. Season to taste with salt and pepper.
  6. Use a sharp knife to cut pita breads horizontally about halfway around to make an opening in the pocket.
  7. Stuff pitas full of curry, cucumber, coriander yoghurt and almonds. Garnish with coriander and a squeeze of lime juice.

Nutritional Information

Energy 1830 kj
437 kcal
Protein 23.7g
Carbohydrate 55.3g
Fat 12.4g