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Chickpea and Tomato Curry

by on December 28, 2011

flickr.com/photos/megabeth

 

 

Ingredients

olive oil
1 small onion, peeled and finely diced
½ fresh chilli finely chopped
1 garlic clove, crushed
1 tbsp curry powder
1 tin of chickpeas, drained
1 tin chopped tomatoes
100ml vegetable stock
fresh coriander, roughly chopped
1-2 tablespoons Greek yoghurt (omit for vegans)

How To Cook

  1. Heat the oil. Add the onions and fry until soft, then stir in the crushed garlic, chilli and the curry powder.
  2. Cook for a further two minutes then add the chickpeas, tomatoes, and vegetable stock. Simmer for 30 minutes, until reduced.
  3. Add the Greek yoghurt if you have a creamy sauce. Fold in the coriander, season to taste and serve with rice, chapati or naan bread.

Serves 2 people as a main course or 4 as part of a selection of dishes

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From → Curry recipes

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  1. An Indian Feast « Mrs Pantry's Blog

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