Australian Tomato Chickpea Curry

4
Servings
9m
Prep Time
40m
Cook Time
49m
Ready In


"Serve over rice"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (447.5 g)
  • Calories 588
  • Total Fat - 43.1 g
  • Saturated Fat - 26 g
  • Cholesterol - 109.5 mg
  • Sodium - 1212.8 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 5.1 g
  • Sugars - 8.9 g
  • Protein - 37.9 g
  • Calcium - 294.9 mg
  • Iron - 4.3 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.2 mg

Step 1

Mix spices ahead of time

Step 2

Heat the oil in a large frying pan over a medium heat.

Step 3

Cook the onions for 5 minutes, or until starting to turn golden.

Step 4

Add in the garlic, ginger and chili and cook for 1 minute, or until fragrant.

Step 5

Mix in the dry spices( do these to your taste ,they used a teaspoon) and continue to cook for 2 minutes to release their oils.

Step 6

Pour in the canned tomatoes and chickpeas then bring up to a simmer.

Step 7

Cook for 6 minutes then add in the coconut milk and season with a pinch of salt and pepper to taste.

Step 8

Simmer for a further 8 minutes or until the sauce has thickened slightly.

Step 9

Lastly add in the quartered tomatoes of 2 tomatoes,(cut in 8ths if to big you want edible) and warm through.

Step 10

Remove from the heat and squeeze in the lemon juice.

Step 11

Serve the curry with cilantro over rice

Tips & Variations


No special items needed.

Tags : Curries

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