Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
Prep:10 mins
Serves 4
1 tbsp olive oil2 onions, finely sliced2 garlic cloves, crushed1 tsp garam masala1 tsp turmeric1 tsp ground coriander400g can plum tomatoes400ml can coconut milk400g can chickpeas, drained and rinsed2 large tomatoes, quartered½ small pack coriander, roughly choppedcooked basmati rice, to serve
STEP 1Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.STEP 2Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.STEP 3Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.STEP 4Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
