Chickpea and tomato curry

This is a great vegetarian dish that the whole family can enjoy, and it's really warming on cold autumnal nights

chickpea-and-tomato-curry_138816

Preparation time: 15 minutes
Cooking time: 30 minutes

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You’ll need:
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

Heat the oil in a thick-bottomed pan.  
Add the onions and fry until soft but not coloured. Add the crushed garlic and curry paste. 
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.

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Cook’s tips
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.

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