Chickpea and tomato curry
(at time of publication)
- 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)
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!
Make it gluten free Check canned tomatoes are gluten free
Make this curry in advance to allow flavours to mingle, then reheat when ready to serve.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 6g
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