Recipes

Tomato and Chickpea Curry Serves 4 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. Add the remaining ingredients, bring to the boil and simmer gently for about 10 minutes. Serve with the cooked basmati rice and garnish with coriander.

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