Chickpea and green lentil curry served with chopped tomatoes and coriander.William MeppemeasyTime:1-2 hoursServes:4
This is a lovely,earthy curry,enriched by yoghurt and lime,which add a bit of sharpness and creaminess. I like to make a salsa to go with this,with chopped tomatoes,red onion and lots of fresh herbs,finished with a dash of rice wine vinegar and a sprinkle of sugar and salt. Add it on top of the yoghurt – it lifts the whole flavour profile. This is also a tasty sauce to place under pan-seared seafood such as scallops or prawns,or even a nice piece of white-fleshed fish