This vegan recipe combines creamy coconut milk with a range of spices to create the most comforting dish. For a thicker-style curry, add more chickpeas if desired, or even sweet potato or pumpkin chunks. The addition of garam masala really adds to the beautiful depth of this dish.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tbsp fresh ginger
- 1 bunch coriander, stems and leaves separated
- 1 tbsp garam masala
- 1 × 400g tin diced tomatoes
- 1 × 400g tin coconut milk
- 1 × 400g tin chickpeas, drained and rinsed
- 250g cherry tomatoes, halved
- Basmati rice, to serve
- 1 lime, cut into wedges, to serve
Method
- In large saucepan, heat oil on medium heat and cook onions for a few mins until soft and translucent.
- Add garlic, ginger, finely chopped coriander stems and garam masala and cook for 1–2 mins until fragrant.
- Add tinned tomatoes and simmer for a couple of mins, then pour in coconut milk and allow sauce to thicken slightly.
- Add chickpeas and cherry tomatoes and simmer for another few mins. Season if required.
- Serve immediately with rice and top with coriander leaves and fresh lime wedges.
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