Tomato Chickpea Curry Food

TOMATO & CHICKPEA CURRY

Steps:

• Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
• Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
• Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
• Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

CHICKPEA, TOMATO & SPINACH CURRY

Steps:

• 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. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

CHICKPEA, CAPSICUM AND TOMATO CURRY

Steps:

• Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.
• When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
• Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
• Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
• Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
• Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
• Stir in the coconut milk.
• Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.
• Pour the flavoured oil over the curry stir and serve.

ROASTED TOMATO AND CHICKPEA CURRY

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
• Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the tukey is browned and cooked through; about 6 minutes.
• Add the roasted tomatoes, chickpeas, chicken broth and lemon zest. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
• Reduce the heat to low and stir in the yogurt, cooking until just heated through.

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES

Steps:

• 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
• 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
• 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
• 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).