Breadcrumbs
| Jerk Cauliflower
| Spicy Brown Rice
| Fry bakes
| Spinach and Cheese Curry
| Caribbean Vegetable Curry
| Tofu Tikka Masala
| Onion Salad
| Tomato and Chickpea Curry
|
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 Tablespoon Olive Oil |
2 Onions, finely chopped |
2 Garlic Cloves, crushed |
1 Teaspoon Garam Masala |
1 Teaspoon Turmeric |
1 Teaspoon Coriander |
400 Gram Plum Tomatoes |
400 Gram Coconut Milk |
Salt and Pepper |
400 Gram Chickpeas, rinsed |
2 Tomatoes, qartered |
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. |