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Tomato and Chickpea Curry
A quick and easy midweek supper
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Heat the oil in a large pan and add the onions. Cook until softened, about 10 mins. Add the garlic and spices, and stir to combine. Cook for 1-2 mins, then add the tamarind past, stir to combine, add the tomatoes and simmer for 10 mins.
  2. Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened
  3. Tip in the chickpeas and warm through. Scatter over the coriander and serve with rice.
Recipe Notes

Add spinach and / or chicken to bulk the curry up. If adding chicken, add slices of raw chicken breast after adding the coconut milk and simmer until the chicken is cooked through. Add the spinach at the same time as the chickpeas.

Serve with basmati rice and naan for a more substantial meal.

If you don't have fresh tomatoes just use a tin of plum tomatoes and it is still very good.

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