Easy curry recipe for 4 people, takes only 45 mins; recipe has olive oil, onion, garlic cloves, garam masala, turmeric, ground coriander, plum tomato, coconut milk, chickpea, tomato, coriander and basmati rice.
Tomato & chickpea curry
Course: Easy curry
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: 1/2 small pack coriander, roughly chopped
- Turmeric: 1 tsp turmeric
- Olive Oil: 1 tbsp olive oil
- Onion: 2 onions, finely sliced
- Tomato: 2 large tomatoes, quartered
- Chickpea: 400g can chickpeas, drained and rinsed
- Garlic Cloves: 2 garlic cloves, crushed
- Garam Masala: 1 tsp garam masala
- Basmati Rice: cooked basmati rice, to serve
- Coconut Milk: 400ml can coconut milk
- Plum Tomato: 400g can plum tomatoes
- Ground Coriander: 1 tsp ground coriander
Directions
- Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
- Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
- Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
- Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from 1/2 small pack and serve with fluffy rice.
