Delicious Tomato & Chickpea Curry
I love a good curry, but sometimes when I’ve made my own in the past they have lacked something that I just couldn’t put my finger on. They’d often end up tasting really hot and spicy but not of much else. So naturally when I came across this recipe last month I wasn’t sure whether to bother in case it turned out bland and underwhelming. Not only that but the ingredients list made it sound almost too simple. After reading the great reviews online though I decided to bite the bullet and try it myself. I had all the ingredients in the house and was feeling far too lazy to go to the supermarket so I figured I had nothing to lose.
I am so glad I did!
This curry has already become a go-to weeknight dinner in our house. Not only does it taste authentic (the boyfriend said it’s not far off an Indian takeaway), but it’s also cheap to make, super filling and really easy. It’s pretty much all somebody could ask for in a curry recipe.
Tomato & Chickpea Curry
Prep: 10 mins
Cook: 45 mins
- 1 tbsp olive oil
- 2 white onions, finely chopped
- 2 garlic cloves, crushed
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained
- 400ml tin coconut milk
- 2 large tomatoes, quartered
- 0.5 pack of fresh coriander
- Cooked pilau rice, to serve
- Heat the oil in a large pan on a medium heat. Add the onions and fry for 10 minutes until softened.
- Add the garlic and all spices and stir to combine. Fry for 2 more minutes, then add the tin of chopped tomatoes and simmer for a further 10 minutes.
- Pour in the coconut milk and season (I use 0.5 tsp of sea salt and a few grinds of black pepper). Bring to the boil and simmer until thickened, about 10-15 minutes.
- Add the chickpeas and quartered tomatoes and combine. Warm through and sprinkle of the fresh coriander. Service with pilau rice.