45 minutes
A rich and flavorful curry that combines the tanginess of tomatoes with the creaminess of coconut milk and the heartiness of chickpeas, spiced with traditional Indian seasonings.
tablespoons
Onions, finely sliced
each
Garlic Clove, crushed
each
teaspoons
teaspoons
teaspoons
Canned Plum Tomatoes, with juices
0 oz
0.25 fluid ounces
Chickpeas, drained and rinsed
0 oz
Tomatoes, quartered
each
Fresh Coriander, roughly chopped
0 packs
Cooked Basmati Rice
to serve
1. Onion Sauté
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely sliced onions and cook until they are soft and translucent, about 10 minutes.
2. Spice Infusion
To the softened onions, add the crushed garlic, garam masala, turmeric, and ground coriander, stirring well to combine. Cook the mixture for 1-2 minutes, allowing the spices to become fragrant.
3. Tomato Simmer
Introduce the 400g can of plum tomatoes to the spice mixture, breaking them up with a wooden spoon. Let the sauce simmer for about 10 minutes until the tomatoes have softened and begun to meld with the spices.
4. Creamy Coconut Addition
Pour the 400ml can of coconut milk into the pan and season to taste with salt. Bring the curry to a gentle boil, then reduce the heat and simmer for another 10-15 minutes, or until the sauce has thickened to your liking.
5. Chickpea and Tomato Warm-Up
Add the drained and rinsed chickpeas along with the quartered fresh tomatoes to the curry. Stir the mixture gently and allow it to warm through completely.
6. Final Touch
Just before serving, scatter the roughly chopped coriander over the curry. Serve the hearty curry alongside fluffy basmati rice for a satisfying meal.
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