Fluffy Indian chickpea omelettes with Spiced tomato curry



1 red onion,sliced

1 tsp olive oil

150g (5 ¼ oz) gram (chickpea) flour

1 tsp sea salt

A twist of black pepper

1 tsp garlic granules

3 tbsp nutritional yeast

450ml (6fl oz) water

1 tsp turmeric

1 tsp cumin seeds

1 tsp black mustard seeds


Fresh coriander

A handful of spinach


1 tbsp coconut oil or olive oil

1 onion, roughly chopped

¼ tsp asafoetida

1 tsp turmeric

2 tsp black mustard seeds

1 tsp cumin seeds

1 tsp ground coriander

1 tsp chilli flakes

4 garlic cloves, sliced

10-12 cherry tomatoes or tomatoes, chopped

115ml (4fl oz) water

1 tsp sea salt

1 tbsp coconut yogurt or cream (optional, but delicious)


1.For the tomato curry, add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida, turmeric and mustard seeds. When they start to pop, add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds, then add in the onion. Fry for about 8-10 minutes until it’s soft and browning.

2.Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.

3.Cook for a further 3-4 minutes, then add the water. Simmer for 5 minutes. Season well. Stir in the coconut yogurt before serving as a filling for the omelettes.

4.for the omelettes, gently fry the onion in a small frying pan with the oil on medium heat until soft and browning.Turn off the heat and set aside.

5. Add the flour, tofu, garlic, nutritional yeast, water, spices and seasoning to a blender. Blitz to combine until you get a smooth batter. Add the onion and set aside for 10 minutes.

6.Add a splash more oil to the frying pan, then add 115ml (4fl oz) of the batter to the pan and tip to distribute towards the edges.

7.Cook on a medium heat for about 2 minutes until there are bubbles in the chickpea omelette and you can lift the up easily. Either flip it and cook on the other side for 30 seconds-1 minuet or pop the whole pan under the grill to cook on top. Repeat.

8.Serve filled with tomatoes curry