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Wednesday, November 13, 2019

This a Tomatoe Recipes Called Tomato & Chickpea Curry

Want to use up the cans cluttering up your cupboards? This satisfying Tomatoe Recipes is made in 4 easy steps and counts as 3 of your 5-a-day


1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400g can plum tomatoes
400ml can coconut milk
400g can chickpeas, drained and rinsed
2 large tomatoes, quartered
½ small pack coriander, roughly chopped
cooked basmati rice, to serve

  1. Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
  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.
  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.
  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.

Inspired from
This a Tomatoe Recipes Called Tomato & Chickpea Curry
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