Tomato and chickpea curry

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Tomato and chickpea curry
Average rating: 3 out of 5 star rating

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!

  • Cooking time: 15 mins

  • Serves: 4

  • 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

  1. 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.
  2. Add the mushrooms, stock, tomatoes, chickpeas and coriander, bring to the boil and simmer gently for about 10 minutes.
  3. 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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Average rating:

3 out of 5 star rating

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