Skip to content

Chickpea and Tomato Curry

by on December 28, 2011




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


From → Curry recipes

One Comment

Trackbacks & Pingbacks

  1. An Indian Feast « Mrs Pantry's Blog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: