Eat For You Dietitian

My favourite curry recipe! This is my definite go-to curry recipe as I always have these ingredients in the cupboard. Warming and full of coconut flavour. Very mildly spiced but I guess you could some chilli flakes if you wanted to. 

Tomato and Chickpea curry

1. My Ingredients:
2. My Method:

Serving size – Completely up to you. Usually lasts me 3-4 portions.

My Ingredients:

1 white onion

1 glove of garlic

1 tsp of garam masala

1 tsp of turmeric

1 tsp of coriander

1 tsp of cumin

Salt and pepper to taste

400g can of chickpeas

400g can of chopped tomatoes

400g can of coconut milk

Any kind of rice you want – Make enough for 4 portions (I’m terrible at judging correct amounts)

If desired:

Fresh tomatoes

My Method:

1.    Make your rice as directed on the packet. I usually make basmati rice, which takes approximately 10 minutes to boil. Follow the directions on amounts to use on the package. Top tip: Once 10 minutes boiling is complete, take off the heat and cover the rice for another 12 minutes and then it will be ready to serve. 

2.    Use the a few sprays of the olive oil sprays into a frying pan and heat until warm. Dice the onion and sautee until lightly browned. Finely dice the garlic and add this to the frying pan.

3.    Add the garam masala, turmeric, coriander, cumin and allow to fry for a couple minutes

4.    Add in the can of chopped tomatoes and allow to simmer for 10 minutes, breaking up the tomatoes. Add salt and pepper to taste.

5.    Pour in the coconut milk and allow to simmer on a low heat for 10 minutes.

6.    Right at the end, drain the can of chickpeas and stir into the curry.

7.    If you want to, add in some chopped fresh tomatoes

8.    Warm through and serve with freshly made rice.

Finally, enjoy your meal.