Tomato and chickpea curry
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Pulses such as chickpeas are a great source of protein, something that can often be lacking in a vegetarian diet. Try out this delicious curry recipe, serve with rice and a few poppadums and you'll never want take away again!
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Cooking time: 15 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
- 1 onion, sliced
- 2 cloves garlic, finely chopped
- 2 tsp (10ml) ground coriander
- 1tsp (5ml) ground cumin
- 1tsp (5ml) ground turmeric
- 225g (8oz) chestnut mushrooms, halved
- 190ml (1/3pt) vegetable stock
- 450g (1lb) British tomatoes, cut into wedges
- 400g can chickpeas, drained
- 3tbsp (45ml) chopped fresh coriander
To serve:
- 225g (8oz) basmati rice, cooked and drained
- Sprig of coriander
Method
- Heat the oil and cook onion and garlic in a covered pan for about 3 mins until soft, then stir in the spices and cook for another minute.
- Add the mushrooms, stock, tomatoes, chickpeas and coriander, bring to the boil and simmer gently for about 10 minutes.
- Serve with the cooked basmati rice and garnish with coriander.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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