The chef suggests bulking out your curries with pulses and beans such as lentils, red kidney beans or black-eyed peas to make your “meals go further and save money”.
How to make Jamie Oliver’s lamb chickpea curry recipe:
Ingredients
olive oil
300g diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry powder
5cm piece of ginger
4 cloves of garlic
3 onions
10 curry leaves
2 x 400 g tins of chickpeas
1 organic vegetable stock cube
1 x 400 g tin of quality plum tomatoes
½ x 400 g tin of light coconut milk
200g baby spinach
1 bunch of fresh coriander
Method
Firstly, heat 1 tablespoon of oil in a pan over medium heat and add the lamb, spices and curry powder.
Cook this gently for 15 minutes, or until it has turned brown all over and stir it occasionally.
While that is cooking, peel and finely chop the ginger, garlic and onions. Next, add the sliced ingredients and curry leaves to the pan. Cook for another 10 to 15 minutes, or until it has all softened and stir it occasionally.
Add in the chickpeas as well as their juice and crumble in the stock cube. Pour in the tomatoes and a tin’s worth of hot water.
Next, season lightly with salt and pepper and slowly bring this to a boil. Make sure to break up the tomatoes with the back of a spoon.
Cover this with a lid and reduce the heat to low. Let this simmer for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced. Occasionally stir the mixture and scrap any bits from the bottom of the pan.
Add the coconut milk and spinach to the pan, stir well and then bring just back to the boil.
Finally, season to perfection and tear the coriander leaves over the top.
