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Tomato and Chickpea Curry
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Tomato and Chickpea Curry

Creamy coconut curry with chickpeas, tomatoes and aromatic spices, served with rice.

45
min
4
servings
~760
kcal per serving
Difficulty:
Easy
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01Method

  1. 1

    Heat the oil in a large pan over medium heat and cook the onion until softened, about 5 minutes.

  2. 2

    Stir in the garlic, garam masala, coriander, and turmeric, cooking for another minute to release the flavors. Add the tomato and let it simmer for 10 minutes.

  3. 3

    Pour in the coconut milk, season with salt and pepper to taste. Bring to a boil, reduce heat, and let it bubble gently for 10–15 minutes until the sauce thickens.

  4. 4

    Fold in the chickpea and cherry tomato, warm through. Top with fresh coriander and serve alongside the rice.

Allergens

Tree nuts

Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.

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