RECIPE: Chickpea and Tomato Curry


Serves: 4



1 brown onion, diced

2 garlic cloves, crushed

500g of cherry tomatoes, cut into quarters

1 medium cauliflower head, chopped

800g of chickpeas, rinsed

200g of baby spinach leaves

1 tsp. paprika

1 tsp. turmeric

1 tsp. cumin

1 tsp. coriander

1 tbsp. olive oil

1 red chilli, chopped finely (optional)

150mL vegetable stock



In a large fry pan, heat olive oil on medium heat.

Add chopped onion and crushed garlic to the fry pan. Cook until lightly browned.

Add paprika, turmeric, cumin, coriander and chilli to fry pan and stir through well.

Add vegetable stock and stir through.

Add chopped tomato and cauliflower and stir through well.

Add chickpeas and stir through well.

Simmer curry for ten to fifteen minutes.

Add baby spinach leaves and stir through curry.

Serve with basmati rice, brown rice or quinoa and top with fresh coriander.

Emily HardmanComment