Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Indian
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 1897
Fat 33.2g
Saturates 15.4g
Protein 104.6g
Carbs 309.1g
Sugars 28.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

Download PDF

Finely slice the leeks and green chilli. Grate the ginger and crush the garlic.


Heat the oil in a pan. Once the oil is hot, add the cumin seeds and toast for a minute. Add the leeks and green chilli to the pan and sauté for approx. 2 minutes or until tender. Grate 1 teaspoon of ginger. Add the ginger and 2 garlic cloves, sautéing for a further 2 minutes. Add the salt, tomatoes, curry, turmeric, ¼ teaspoon of garam masala, mung beans, water and coconut milk. Stir over a medium heat for 15-20 minutes. Stir in the tinned beans and chickpeas.


Meanwhile, make the raita. Crush 1 garlic clove. Grate a thumb-sized piece of ginger. Finely chop a handful of coriander and mint. Zest and juice the lime. Grate the cucumber, squeezing out any liquid. Add to a small bowl and mix in ½ teaspoon of garam masala and the soya yoghurt.


Finish off the curry with roughly chopped coriander and a squeeze of lemon.


Serve with the warm flatbreads and soya yoghurt raita.