Chickpea and Tomato Curry
“A bag of raw spinach makes a great addition to this curry; fold it in whilst the dish is hot. If you have any of the curry left over, don’t forget to pack it in your lunch box – it's also fantastic cold”"
Method
- 1
Heat the oil in a thick-bottomed pan. Add the onions and fry until soft but not coloured, then stir in the crushed garlic and the curry paste.
- 2
Cook for a further two minutes then add chickpeas, tomatoes, Greek yoghurt and vegetable stock. Simmer for 30 minutes, until reduced and you have a sauce with a creamy consistency. Fold in the coriander, season to taste and serve with rice or naan bread.
Chickpea and Tomato Curry was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Heat the oil in a thick-bottomed pan. Add the onions and fry until soft but not coloured, then stir in the crushed garlic and the curry paste.
- 2
Cook for a further two minutes then add chickpeas, tomatoes, Greek yoghurt and vegetable stock. Simmer for 30 minutes, until reduced and you have a sauce with a creamy consistency. Fold in the coriander, season to taste and serve with rice or naan bread.
“A bag of raw spinach makes a great addition to this curry; fold it in whilst the dish is hot. If you have any of the curry left over, don’t forget to pack it in your lunch box – it's also fantastic cold”"
Chickpea and Tomato Curry was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
