Chickpea Curry Coriander Smash Tub
Roughly mashed chickpeas with mild curry powder, mango chutney, tamarind, and fresh coriander, batch-prepped for an Indian vegan smash tub scooped onto sourdough toast.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain, rinse, and pat dry 1 can chickpeas. Finely grate 1.5 tsp ginger, chop 2 tbsp fresh coriander, slice 1 spring onion. In a small bowl, whisk together coconut yogurt, mango chutney, tamarind paste, curry powder, turmeric, cumin, ground coriander, ginger, lemon juice, olive oil, salt, and pepper until smooth.
Build
In a medium bowl, mash drained chickpeas with a fork until roughly two-thirds broken down with one-third left whole for texture and bite.
Build 2
Pour the spiced yogurt dressing over mashed chickpeas. Mix thoroughly until every chickpea is coated and stained golden from turmeric. Fold in fresh coriander and spring onion gently until evenly distributed.
Plate
Toast 1 slice wholemeal sourdough until golden and warm. Scoop roughly 69g smash onto the toast, scatter extra fresh coriander on top, and serve immediately. Store remaining smash in an airtight tub, refrigerated up to 3 days.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.