Mild Indian-Style Chickpea, Carrot & Pea Curry

Ingredients

• 130g chickpeas, drained and rinsed
• 75g dried rice
• ¼ onion, finely diced
• 1¼ carrots, grated or diced
• ½ pepper, diced
• ½ garlic clove
• ¼ tomato purée
• 150g chopped tomatoes or passata
• 100ml water
• ¾ tsp mild curry powder
• ¼ tsp ground cumin
• 5ml rapeseed or sunflower oil
• 40g frozen peas
• 30g plain full-fat yoghurt

Method

1. Cook rice according to packet instructions.
2. Heat oil in a pan. Add onion, carrot and pepper. Cook for 6–8 minutes until soft.
3. Add garlic, tomato purée, curry powder and cumin. Stir for 30 seconds.
4. Add chickpeas, chopped tomatoes or passata and water.
5. Simmer for 15–20 minutes, stirring occasionally, until thick and soft.
6. Add peas for the final 3–4 minutes.
7. Remove baby portions before adding adult seasoning. Squash chickpeas and peas well.
8. Stir yoghurt into child and adult portions if using, or serve it on the side.