Dedicated to growing quality tomatoes under glass since 1977

Tomato and Chickpea Curry

Ingredients

30ml (2 tablesp) oil
1 onion, sliced
2 cloves garlic, finely chopped
10ml (2 teasp) ground coriander
5ml (1 teasp) ground cumin
5ml (1 teasp) ground turmeric
225g (8oz) chestnut mushrooms, halved
190ml (1/3 pt) vegetable stock
450g (1 lb) British Classic Tomatoes, cut into wedges
400g can chickpeas, drained
45ml (3 tablesp) chopped fresh coriander

To Serve:
225g (8oz) basmati rice, cooked and drained
sprig of coriander
Tomato
 and Chickpea Curry
Serves 4
  1. Heat the oil and cook onion and garlic in a covered pan for about 3 minutes until soft, then stir in the spices and cook for a minute.

  2. Add the remaining ingredients, bring to the boil and simmer gently for about 10 minutes.

  3. Serve with the cooked basmati rice and garnish with coriander.

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