Indian
Indian - Chicken Curries
Chickpea Tikka Dip
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 400 g tin of chickpeas (drained and rinsed)
- • 1/2 onion
- • 1/2 red or orange pepper
- • 2 cloves of garlic (peeled and crushed)
- • 1 tbsp curry powder
- • 2 tsp tomato puree
- • 2 tbsp fat free natural yoghurt
- • salt and freshly ground black pepper
- • low calorie cooking spray
Preparation Steps
1
Phase 1
Spray a frying pan with low calorie cooking spray, and sauté the peppers and onions over a medium heat for 4-5 minutes until soft.
2
Phase 2
Add the garlic, curry powder and tomato puree and cook for a further minute.
3
Phase 3
Place in a food processor or blender with the remaining ingredients and blitz until smooth.
4
Phase 4
Season with salt and pepper to taste.
5
Phase 5
Serve with a selection of vegetable crudités.