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VEGANUARY: Tomato and chickpea curry1 min read

VEGANUARY: Tomato and chickpea curry<span class="wtr-time-wrap after-title"><span class="wtr-time-number">1</span> min read</span>

 

VEGANUARY: Tomato and chickpea curry

Want to use up the cans cluttering up your cupboards? This satisfying vegan chickpea curry is made in 4 easy steps and counts as 3 of your 5-a-day.

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 370 kcal
Author BumpsMums&Tums

Ingredients

  • 1 tbsp olive oil
  • 2 onions finely sliced
  • 2 garlic cloves crushed
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 400 g chopped tomatoes
  • 400 ml coconut milk
  • 400 g chickpeas drained and rinsed
  • 2 large tomatoes
  • 1/2 pack coriander roughly chopped
  • cooked basmati to serve
  • 2 handfuls spinach

Instructions

  1. Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, approximately 10 minutes.

  2. 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 minutes, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 minutes.

  3. Pour in a 400ml can of coconut milk and season. Add spinach. Bring to the boil and simmer for a further 10-15 minutes until the sauce has thickened.

  4. Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

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