Chickpea Tomato Curry
Ingredients
- Chickpea tomato curry
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 3 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp mixed herbs
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 2 tsp maple syrup
- 2 tins chickpeas, drained and rinsed
- 2 tbsp dairy free yoghurt
- 1 and 1/2 tsp water (Optional) 3 handfuls of spinach
Preparation
To a pan, add the onion and cook for 5 minutes
Add the garlic, stir in and cook for a minute
Add the spices and herbs to the pan and stir in
Add the chickpeas, chopped tomatoes and maple syrup to the pan. Stir in
Grab the tin of coconut milk and scoop off the creamed coconut. Pour in the majority of the water until there is just an inch left of coconut water in the tin. Mix in and leave to simmer for 10-15 minutes or until the sauce has thickened
Mix the water into the yoghurt and set to one side as you can drizzle on your curry once it has finished cooking
Before serving the curry, mix in the spinach and leave for a minute to wilt
