Australian Tomato Chickpea Curry
June 13, 2022
"Serve over rice"
- 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
Mix spices ahead of time
Heat the oil in a large frying pan over a medium heat.
Cook the onions for 5 minutes, or until starting to turn golden.
Add in the garlic, ginger and chili and cook for 1 minute, or until fragrant.
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.
Pour in the canned tomatoes and chickpeas then bring up to a simmer.
Cook for 6 minutes then add in the coconut milk and season with a pinch of salt and pepper to taste.
Simmer for a further 8 minutes or until the sauce has thickened slightly.
Lastly add in the quartered tomatoes of 2 tomatoes,(cut in 8ths if to big you want edible) and warm through.
Remove from the heat and squeeze in the lemon juice.
Serve the curry with cilantro over rice
Tips & Variations
No special items needed.