Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 1 tbsp olive oil
 2 onions, finely sliced
 2 garlic cloves, crushed
 1 tsp garam massala
 1 tsp tumeric
 1 tsp ground coriander
 400 g can plum tomatoes
 400 ml can coconut milk
 400 g chickpeas, drained and rinsed
 2 large tomatoes, quartered
 ½ smail pack coriander, roughly chopped
 cooked basmati rice, to serve
1

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions.
Cook until softened, about 10 minutes.

2

Add 2 crushed garlic cloves, 1 tsp garam massala, 1 tsp tumeric and 1 tsp ground coriander, then stir to combine.
Cook for 1 to 2 minutes, then pour in 400g can of plum tomatoes, break up with a wooden spoon and simmer for

Ingredients

 1 tbsp olive oil
 2 onions, finely sliced
 2 garlic cloves, crushed
 1 tsp garam massala
 1 tsp tumeric
 1 tsp ground coriander
 400 g can plum tomatoes
 400 ml can coconut milk
 400 g chickpeas, drained and rinsed
 2 large tomatoes, quartered
 ½ smail pack coriander, roughly chopped
 cooked basmati rice, to serve

Directions

1

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions.
Cook until softened, about 10 minutes.

2

Add 2 crushed garlic cloves, 1 tsp garam massala, 1 tsp tumeric and 1 tsp ground coriander, then stir to combine.
Cook for 1 to 2 minutes, then pour in 400g can of plum tomatoes, break up with a wooden spoon and simmer for

Tomato and Chickpea curry

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