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Tomato & Chickpea Curry

Updated: Apr 14

This is taken from the meal plan of the vegan programme

SERVES: 4 TIMING: 45 minutes

CARBOHYDRATE: Can be served with any type of rice or quinoa or mixed grains

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

(check tin for instructions) · 2 large tomatoes, quartered · ½ small pack coriander, roughly chopped · cooked basmati rice or other wholegrains, to serve


METHOD


  1. Prepare your rice or wholegrains according to packet instructions.

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

  3. 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.

  4. 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.

  5. Tip in a drained and rinsed 400g can of chickpeas (check the instructions on the can to see if you need to boil first) and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice or any other wholegrains.

  6. Remember to portion out into 4 equal amounts and freeze.