Chickpea and tomato curry
(at time of publication)
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriandercilantroX
- ½ teaspoon turmeric
- ¼ teaspoon chilli powder
- 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 420g can chopped tomatoes*
- 5cm-piece fresh ginger, grated
- fresh coriandercilantroX, chopped (optional)
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).
Serving suggestion
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
Variations
Make it gluten free Check canned tomatoes are gluten free
HFG tip
Make this curry in advance to allow flavours to mingle, then reheat when ready to serve.
Nutrition Info (per serve)
-
Calories 155cal
-
Kilojoules 650kJ
-
Protein 6g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 170mg
-
Calcium 60mg
-
Iron 2mg
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