Tomato and Chickpea Curry

Simple yet hearty

55 minutes

Serves 4

What you'll need…

  • 1 tablespoon olive oil
  • 2 onions
  • 2 garlic cloves
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 400g can plum tomatoes
  • 400ml can coconut milk
  • 400g can chickpeas
  • 2 large tomatoes
  • 1/2 small pack coriander
  • Rice to serve
Depositphotos 315117648 s 2019

The method


Heat the oil in a pan, meanwhile finely slice the onions. Cook until soft.


Crush the garlic and add to the pan with the spices. Stir to combine. Cook for 1-2 minutes.


Add in the plum tomatoes, ensuring you break them up with a wooden spoon. Simmer for 10 minutes.


Pour in the coconut milk and season. Simmer for a further 10-15 minutes until the sauce has thickened.


Chop the large tomatoes into quarters and add into the sauce along with the drained chickpeas and allow to warm through.


Chop and sprinkle over the fresh coriander, and serve with rice. Enjoy!

Recipe inspired by BBC Good Food.

Have a question?

View our FAQ or drop us a message and we'll see how we can help.

Contact Us