Tomato & Chickpea Curry

Cooking time 25 mins Preparation time 5 mins
Serves 4
  • DF
  • GF
  • NF
  • V
  • V

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.

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