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Chickpea and Tomato Curry
A quick weeknight curry: onion, garlic, ginger and curry powder bloom in oil before chickpeas and fire-roasted tomatoes simmer together, brightened with lemon and cilantro.
- YieldServes 6 (about 1 cup each)
- Hands-on37 min
- Total37 min
- Difficulty
Ingredients
- 1 tbspolive oil
- 1onion, medium, chopped
- 3 clovesgarlic, finely chopped
- 1 tbspfresh ginger, finely chopped
- 1 tbspcurry powder
- 2 canschickpeas, 425 g cans, drained and rinsed
- 2 cansfire-roasted diced tomatoes, 411 g cans, with their juice
- ½ cupfresh cilantro, finely chopped
- 1 tbspfresh lemon juice
- ½ tspcoarse salt
To serve
- 6 cupscooked basmati rice, hotoptional
- 1 cupplain yogurtoptional
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