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