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Plate of tomato & chickpea curry on white rice

Tomato & chickpea curry

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A star rating of 4.3 out of 5.141 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal369
fat23g
saturates16g
carbs28g
sugars11g
fibre6g
protein9g
salt0.5g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, February 2016

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Overall rating

A star rating of 4.3 out of 5.141 ratings
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