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Tomato & Chickpea Curry
Cooking time
25 mins
Preparation time
5 mins
Serves 4
- DF
- GF
- NF
- V
- V
+130kcal
How to Make It
Pour the olive oil in a pan on a medium heat. Then add the onions and cook for 8-10 minutes until soft.
Add the garlic, turmeric, garam masala, salt and pepper and cook for a further 2 minutes.
Pour in the tinned tomatoes, combine and simmer for 10 minutes.
Pour in the coconut milk, bring to boil and then simmer for a further 10 minutes.
Tip in the drained chickpeas and cook for another 5 minutes, then serve.
