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”"

Ready in:
 30 to 60 mins

  • 2 tins of chickpeas, drained
  • 1 small onion, peeled and diced
  • 1 tbsp Madras curry paste
  • 200ml tin chopped tomatoes
  • 200ml vegetable stock
  • 1/2 bunch fresh coriander, roughly chopped
  • 25ml vegetable oil
  • 150g Total 2% Greek Yoghurt
  • 2 garlic cloves, crushed
  • 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

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