Preparation time 15 mins. Cooking time 30 mins.
2 tins of chick peas, drained
1 small onion, peeled and diced
1 tbsp Madras curry paste
200ml tinned chopped tomatoes
200ml vegetable stock
Half a bunch of coriander, roughly chopped
25ml vegetable oil
150g 2% Greek yoghurt
2 cloves garlic, crushed
Recipe courtesy of Total Greek Yoghurt.
