Preparation time: 15 minutes
Cooking time: 30 minutes
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
1 Heat the oil in a thick-bottomed pan.
2 Add the onions and fry until soft but not coloured. Add the crushed garlic and curry paste.
3 Cook for a further 2 minutes then add the chick peas, tomatoes, yoghurt and vegetable stock.
4 Simmer for 30 minutes, until reduced and a creamy sauce has been achieved.
5 Fold in the coriander, season to taste and serve.
You can alter the heat in this dish by using different curry pastes (vindaloo for hot; korma for a milder taste).
Try folding in a bag’s worth of spinach leaves, while the dish is hot.
Don’t worry if you make too much: it tastes great the next day.