Another fantastic recipe designed by students, for students as part of the Nayland Food Collective initiative. Today's recipe has been submitted by Year 13 student Brittney Dillon.

Recipe by Brittney Dillon

This recipe is really great because you get to make a butter chicken sauce from scratch, but instead of chicken we have used chickpeas. This means you get to see what goes into the sauce and it is healthier than meat because you can still get your protein without the fats and cholesterol that are found in chicken. It is also better for the environment as the carbon footprint for chickpeas is much lower than for any type of meat – plus chickpeas have fiber which is really good for you and which no meat does!

The Asian slaw is a super tasty match with this curry as it add lost of crunchy textures and sweet/sour flavors which together are fresh and balance out the richness of the curry. It is also a very easy dressing to make as you just have to mix ingredients together. If you don’t have the ingredients or you would like to save time you can also buy a ready made dressing or by a packet of ready sliced vegetables for the coleslaw.

For the full recipe click here.