Tomato & chickpea curry
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in 4 easy steps and counts as 3 of your 5-a-day
- Serves 4
Nutrition per serving
- 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
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.
Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
Tip in the chickpeas and the tomatoes, and warm through. Scatter over the coriander and serve with fluffy rice.