Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Five bean curry with soya yoghurt raita

Indian 20 Mins Prep · 30 Mins Cook

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.