Chickpea and tomato curry
This low-cost chickpea and tomato curry recipe is not only vegetarian, vegan, dairy free but gluten free! A easy and quick meal, ready in 20 minutes or made ahead of time, it’s a great meat-free option for lunch or dinner.
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon chilli powder
- 400g can chickpeas, drained, rinsed
- 420g can chopped tomatoes*
- 5cm-piece fresh ginger, grated
- fresh coriander, chopped (optional)
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Instructions
1 Heat oil in a large saucepan. Add onion and garlic. Fry until golden. Add spices and stir for 2 minutes.
2 Add chickpeas. Coat in spices then add tomatoes. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve garnished with coriander (if using).
Serve as part of this budget Indian dinner party for four… three courses for under $4.50 per person!
$4.16 Onion fritters with mango relish
$4.88 Chickpea and tomato curry
$1.68 Lemon and cashew rice
$5.60 Indian rice pudding
$16.32 Total
Nutrition Info (per serve)
Kilojoules 650kJ
Calories 155cal
Protein 6g
Total fat 6g
Saturated fat 1g
Carbohydrates 20g
Sugars 7g
Dietary fibre 6g
Sodium 170mg
Calcium 60mg
Iron 2mg
HFG tip
Make this curry in advance to allow flavours to mingle, then reheat when ready to serve.
Rate this recipe
1 People Rated This Recipe
Average Rating
- (5 / 5)
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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