A few tins and some spices and you’re pretty much sorted for this tasty weeknight curry. We served this with rice the first night, and chips the second. We also know it’s not tomato season at present but the fresh tomatoes are really more for texture than flavour here.
Tomato & chickpea curry – serves 4
- 1 tbsp olive oil
- 2 onions, finely sliced
- 2 cloves of garlic, crushed
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 x 400g tin plum tomatoes
- 1 x 400ml tin coconut milk
- 1 x 400g tin chickpeas, drained and rinsed
- 2 large tomatoes, quartered
- a small bunch of coriander, roughly chopped
Heat the oil in a large pan and cook the onions for about 10 minutes or until softened.
Add the garlic and spices and keep cooking for another minute or two.
Add the tin of tomatoes, breaking them up with a spoon, then simmer for 10 minutes.
Add the coconut milk and season generously. Bring to the boil and simmer for a further 10-15 minutes or until thickened.
Add the chickpeas and fresh tomatoes and allow to warm through. Serve with some steamed rice and the coriander scattered over.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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