RECIPE: Chickpea and Tomato Curry
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.