Fresh tomato and chickpea curry recipe
Bring it back to basics with this simple yet satisfying vegetable curry, full of fragrant Indian flavours and plenty of nutrition, making for an ideal meat-free option. Finish with a dollop of Greek yogurt and a scattering of fresh coriander to add a cool creaminess to the dish.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 614 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 4cm piece ginger, finely grated
- 1 red chilli, deseeded and finely chopped
- 1½ tbsp garam masala
- 1 vegetable stock cube, made up to 250ml
- 500g cherry tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
- 400g frozen spinach
- 300g long-grain rice
- 150g Greek-style yogurt
- 15g fresh coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2590kJ 614.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 1.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 95.2gProtein 20.6gFibre 14.3g
Method
- Heat the oil in a large, deep frying pan over a medium heat, then add thethen add the onion, garlic, ginger and chilliand fry for 15 mins until softened and lightly golden. Stir in the garam masala and cook for 1 min until fragrant.
- Stir in the stock, tomatoes, chickpeas and spinach. Cover and simmer over a medium-low heat for 15-20 mins, stirring occasionally, until the tomatoes just start to burst and the spinach has defrosted and mixed well into the curry. If it begins to look dry add an extra 50ml water.
- Meanwhile, rinse the rice well and tip into a small, lidded saucepan with 600ml water and a pinch of salt. Bring to a simmer over a medium-high heat, then cover and turn the heat down to low. Cook for 12 mins, then remove from the heat and leave to steam with the lid on until ready to serve.
- Season the curry well and stir in the yogurt. Bring back to a simmer (don’t boil as this can split the sauce) to heat through, then scatter with the coriander and serve with the rice alongside.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
