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Tomato and Chickpea Curry
A very satisfying vegan chickpea curry
Serves 4 (Estimated) Rating 3/5
Prep Time 10 Minutes Cooking Time 45 Minutes
| Ingredients |
| 1 tbsp Olive Oil |
| 2 Onions, finely chopped |
| 2 Garlic Cloves, finely chopped |
| 1 tsp Garam Masala |
| 1 tsp Turmeric |
| 1 tsp Coriander |
| 400 g Plum Tomatoes |
| 400 g Coconut Milk |
| Salt and Pepper |
| 400 g Chickpeas, rinsed |
| 2 Tomatoes, quartered |
| ½ Pack Coriander, finely sliced |
| Method |
| So heat the oil in a large pan and then add the onions. |
| Now cook until softened. |
| Next Add the garlic and spices, stir to combine. |
| Now cook for another 2 minutes. |
| Pour in the canned tomatoes, mix in well |
| Simmer for 10 mins. |
| Pour in the coconut milk and season. |
| Bring to the boil. |
| Simmer for 15 minutes or until the sauce has thickened. |
| Add the chickpeas and the tomatoes. |
| Cook for 5 minutes. |
| Garnish with the coriander and serve. |