Tomato & chickpea curry

3 of 5-a-day chickpea curry easy curry recipe easy recipe everyday recipe fibre gluten free vegetarian curry winter winter recipe

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Ingredients

1 tbsp olive oil

2 onions, finely sliced

2 garlic cloves, crushed

1 tsp garam masala

1 tsp turmeric

1 tsp ground coriander

400g can plum tomatoes

400ml can coconut milk

400g can chickpeas, drained and rinsed

2 large tomatoes, quartered

½ small pack coriander, roughly chopped

cooked basmati rice, to serve

Method

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

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 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins 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.