Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Tomato & chickpea curry

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

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 369
  • Carbohydrates 28
  • Saturated Fat 16
  • Sugar 11
  • Protein 9
  • Fat 23
  • Fibre 6
  • Salt 0.5

Nutrition per serving

  • Calories 369
  • Carbohydrates 28
  • Saturated Fat 16
  • Sugar 11
  • Protein 9
  • Fat 23
  • Fibre 6
  • Salt 0.5

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

  1. Heat the oil in a large pan and add the onions. Cook until softened, about 10 mins. Add the garlic and spices, and stir to combine. Cook for 1-2 mins, then pour in the canned tomatoes, break up with a wooden spoon and simmer for 10 mins.

  2. Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

  3. Tip in the chickpeas and the tomatoes, and warm through. Scatter over the coriander and serve with fluffy rice.

Suggested recipes from this collection...