Tomato & Chickpea Curry

  • 30 Jul - 05 Aug, 2022
  • Mag The Weekly
  • Cookery


· 1 tablespoon olive oil

· 2 onions

· 2 garlic cloves

· 1 teaspoon garam masala

· 1 teaspoon turmeric

· 1 teaspoon ground coriander

· 400 g can plum tomatoes

· 400 ml can coconut milk

· 400 g can chickpeas

· 2 tomatoes

· ½ pack coriander leaves


Heat olive oil in a pan and add onions. Cook until softened, for about 10 minutes. Add garlic cloves, garam masala, turmeric and ground coriander, and then stir to combine. Cook for a minute, then pour in plum tomatoes, break up with a wooden spoon and simmer. Pour in the coconut milk and season with salt and black pepper. Bring to a boil and simmer for about 15 minutes until the sauce has thickened a little bit. Tip in a can of chickpeas and tomatoes, and warm through. Scatter over the chopped coriander and serve with rice.