Chickpea and Tomato Curry
Serves: 4
Ready in: 30 to 60 mins
“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”"
Ingredients:
2 tins of chickpeas, drained1 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
method:
- 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.
- 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.
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