Tomato & chickpea curry
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Tomato & chickpea curry

By Chelsie Collins

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

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 369
  • fat 23g
  • saturates 16g
  • carbs 28g
  • sugars 11g
  • fibre 6g
  • protein 9g
  • salt 0.5g

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.

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