Chickpea, Coconut and Tomato Curry

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Chickpea, Coconut and Tomato Curry

Chickpea, Coconut and Tomato Curry

Ingredients
Method

Ingredients

Method

1 tbsp olive oil
2 sliced onions
2 crushed garlic cloves
1 tsp each garam masala, turmeric and ground coriander
400g tin of quality chopped tomatoes
400ml tin of coconut milk
400g tin of chickpeas, drained
2 large tomatoes, quartered
Small handful of coriander leaves, chopped
Cooked brown rice, to serve

Cook the onions in the olive oil for 10 mins to soften, then stir in the garlic cloves and spices and mix well. Cook for 2 mins, then pour in the tinned tomatoes and simmer for 10 mins more.
Add the coconut milk to the mixture, season well and simmer for 15 mins to thicken the sauce. Tip in the chickpeas and the quartered tomatoes, heat through, then scatter with coriander and serve with boiled brown rice.

45 mins

4 serving

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