Tomato and chickpea curry. This Walk-away Chickpea Tomato and Spinach Curry is just that. Throw the ingredients in to a pot and walk away. The resulting vegan curry is full-bodied and loaded with gorgeous spiced flavours.
Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it's absolutely delicious and easy to. Tomato and Chickpea Curry Lunch and Dinner Main. A few weeks ago, I asked you all what recipes you wanted to see on the website and the response was… curry! You can cook Tomato and chickpea curry using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Tomato and chickpea curry
- You need 2 can of chickpeas.
- You need 2 can of diced tomatoes.
- You need 1 tsp of cinnamon, coriander, cumin, cayenne, cloves, salt, turmeric.
- It's 1 of onion.
- You need 1 of garlic.
- It's 1 of fresh ginger.
- Prepare 1 of cilantro.
All the ingredients for this Tomato and Chickpea Curry can be found in any supermarket and this is a budget friendly dish too! To serve, reheat the curry sauce to a simmer. Poach the tomatoes for three to five minutes in the curry sauce until soft and warmed through. Heat the vegetable oil in a nonstick wok or large sauté pan over medium-high heat.
Tomato and chickpea curry step by step
- saute onions in oil and SPICE them. then add other ingredients..
- cook for 30 min. mash up chickpeas if too runny..
Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée. Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Chickpea and tomato curry This low-cost chickpea and tomato curry recipe is vegan, dairy free and gluten free! Chickpea Curry This curry tastes just like Indian curry you get from restaurants.