Cayenne & Cranberry Chickpea Curry
Cayenne & Cranberry Chickpea Curry 34

This sweet and spicy curry is a quick and easy dinner dish which is naturally low fat and vegan and is really cheap to make too! Serves 2-3

Pre Time And Cook time

Prep Time: 5min
Cook time: 20min

    Mahi Cayenne and Cranberry Sauce
    1 onion
    1 tin of chickpeas
    Pinch of Medium Curry Powder
    1 tin of chopped Tomato
    100g of sweetcorn
    A handful of baby spinach

Tags : FOOD    


-Microwave wholegrain rice
-Fresh coriander
-Greek yoghurt (v), plant based alternative (ve)

  1. Start with a spritz of spray oil over a medium heat and add your onions and chickpeas, stir fry for a couple of minutes to soften and then add a generous helping of curry powder- approximately a table spoon and a pinch of cinnamon,
  2. fry for a further 2 minutes to release the flavours of the spices.
  3. Then gradually add your in tin of chopped tomatoes and passata followed by a serving of the Mahi Cayenne and Cranberry Sauce stirring in and mixing as you go. Add the 100g of sweetcorn and stir in and the wilt in all of the baby spinach, simmer for 10 minutes and you will be ready to serve.
  4. Heat your rice and chop some fresh coriander, serve and top with a dollop of yoghurt to take down the heat!
  5. Plate up, serve, eat and enjoy!

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