Tomato & Chickpea Curry Recipe

Turning healthy means you don’t have to compromise on flavour every single time. This delicious curry will keep you up and running all day and the best part about it is if you can manage to make a fairly large batch of it, it can be reused for a week or two!

There are just a couple of ingredients that go into this satisfying vegetarian dish. And every mouthful is an explosion of flavour! Below are the ingredients to yumminess.

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Tomato & Chickpea Curry Recipe

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

Ingredients

• 400 gram chickpeas soaked overnight and drained
• 1 tablespoon Oil
• 2 Onions finely sliced
• 4 Tomatoes chopped
• 2 cloves garliccrushed
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• salt to taste
• 400 ml coconut milk
• cup ½coriander finely chopped
• Cooked basmathi rice to serve

Prep Time 10 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients Ingredients 400 gram chickpeas soaked overnight and drained 1 tablespoon Oil 2 Onions finely sliced 4 Tomatoes chopped 2 cloves garliccrushed 1 teaspoon turmeric 1 teaspoon coriander powder 1 teaspoon garam masala salt to taste 400 ml coconut milk cup ½coriander finely chopped Cooked basmathi rice to serve

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Instructions

Method

1. In a large skillet, cook the onions in oil until soft. Now, add the spices, salt and garlic to the skillet and stir until everything is well combined.
2. Add the tomatoes, and cook until the raw smell is gone. Add the coconut milk and stir.
3. Tip in the drained chickpeas and cook for about 5-7minutes.
4. Switch off the stove, garnish with chopped coriander and serve over hot basmathi rice!