Tomato & chickpea curry
Serves 4
Easy
Prep:
Cook:
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 2 onionsfinely sliced
- 2 garlic clovescrushed
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 400g can plum tomatoes
- 400ml can coconut milk
- 400g can chickpeasdrained and rinsed
- 2 large tomatoesquartered
- ½ small pack corianderroughly chopped
- cooked basmati riceto serve
Nutrition: per serving
- kcal369
- fat23g
- saturates16g
- carbs28g
- sugars11g
- fibre6g
- protein9g
- salt0.5g
Method
step 1
Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
step 2
Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
step 3
Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
step 4
Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
