Tomato & Chickpea Curry

AuthorGeo FoodsCategory

Ingredients

 1 tbsp olive oil
 2 onions
 2 garlic cloves
 1 tsp garam masala
 1 tsp turmeric
 1 tsp ground coriander
 400 g can plum tomatoes
 400 ml can coconut milk
 400 g can chickpeas
 2 tomatoes
 ½ pack coriander leaves

Preparation

1

Heat olive oil in a pan and add onions. Cook until softened, for about 10 minutes. Add garlic cloves, garam masala, turmeric and ground coriander, and then stir to combine. Cook for a minute, then pour in plum tomatoes, break up with a wooden spoon and simmer. Pour in the coconut milk and season with salt and black pepper. Bring to a boil and simmer for about 15 minutes until the sauce has thickened a little bit. Tip in a can of chickpeas and tomatoes, and warm through. Scatter over the chopped coriander and serve with rice.

Related Recipes

Ingredients

 1 tbsp olive oil
 2 onions
 2 garlic cloves
 1 tsp garam masala
 1 tsp turmeric
 1 tsp ground coriander
 400 g can plum tomatoes
 400 ml can coconut milk
 400 g can chickpeas
 2 tomatoes
 ½ pack coriander leaves

Directions

1

Heat olive oil in a pan and add onions. Cook until softened, for about 10 minutes. Add garlic cloves, garam masala, turmeric and ground coriander, and then stir to combine. Cook for a minute, then pour in plum tomatoes, break up with a wooden spoon and simmer. Pour in the coconut milk and season with salt and black pepper. Bring to a boil and simmer for about 15 minutes until the sauce has thickened a little bit. Tip in a can of chickpeas and tomatoes, and warm through. Scatter over the chopped coriander and serve with rice.

Tomato & Chickpea Curry

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