Coconut pancakes with curried chickpeas

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Savoury coconut pancakes stacked with fresh kale slaw, vegetables and curried chickpeas topped with a minty yoghurt drizzle.

Protein upsize - paneer cheese.
1. Dice cucumber and tomatoes. Toss kale slaw with 1/2 lime juice and 1 tbsp olive oil. Set aside on serving platter.

2. Finely slice mint leaves. Combine with yoghurt, remaining 1/2 lime juice, 1/2 crushed garlic clove, and season with salt and pepper.

3. Heat a large frypan with 1 tbsp oil over medium-high heat. Add drained chickpeas, 1 tbsp garam masala, 2 tbsp tomato paste and 1 cup water. Lightly mash and cook for 4-5 minutes.

4. Whisk to combine the onion bhaji mix with coconut milk and 1 cup water into a thin batter. Slice and add spring onions (green + white parts).

5. Heat a frypan to medium heat with 1 tbsp oil over medium-high heat. Add 3/4 cup batter mix into the pan to cook. Flip after 2-3 minutes. Repeat to make 4-6 pancakes.

6. Assemble pancakes with kale slaw, chickpeas, diced vegetables and a dollop of minty yoghurt. Serve at the table.

Protein upsize - paneer cheese.

Dice paneer and cook with the chickpeas. Add 1/2 tbsp more of garam masala and tomato paste.
lebanese cucumber 1
tomatoes 2
kale slaw 1 bag (400g)
lime 1
mint 1/2 bunch
Natural yoghurt 1/2 tub (250g)
Garlic 1/2 clove
Chickpeas 2 x 400g
onion bhaji mix 1 packet
coconut milk 400g
Spring onions 1/3 bunch

From your pantry:
oil (for cooking + olive), salt, pepper, garam masala, tomato paste