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Chickpea and Tomato Curry

Serves 4-6

Ingredients

  • 3 Tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 Tbsp finely chopped ginger
  • 2 Tbsp cumin seeds
  • large pinch chilli flakes
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • 2 x 420g cans Select chick peas, drained
  • 2 x 400g cans Select diced tomatoes
  • cup coarsely chopped coriander
  • salt
  • freshly ground black pepper
  • steamed rice to serve
  • plain yoghurt to serve
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Method

Heat the vegetable oil over a moderate heat in a deep frying pan. Add the onion, garlic, ginger, cumin seeds, chilli flakes, cinnamon and turmeric. Fry gently for 10 minutes until the onion is soft and browned.

Add the chick peas and tomatoes, mix well, bring to the boil, then simmer 15 minutes until thick. Add the coriander just before serving.

Season to taste, serve with steamed rice and a dollop of yoghurt for each portion.

Tip: Store ginger in the freezer, wrapped tightly so it will last for several months.

Tips

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Know your spices

Serves 4-6

Ingredients

  • 3 Tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 Tbsp finely chopped ginger
  • 2 Tbsp cumin seeds
  • large pinch chilli flakes
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • 2 x 420g cans Select chick peas, drained
  • 2 x 400g cans Select diced tomatoes
  • cup coarsely chopped coriander
  • salt
  • freshly ground black pepper
  • steamed rice to serve
  • plain yoghurt to serve
Buy these ingredients now

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