Tomato and Chickpea Curry

Tomato and Chickpea Curry



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


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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Fact 12

Did You Know?

2.5 million British native bumblebees pollinate all the tomato crops in the UK. That’s 24 billion wing beats per minute in British tomato greenhouses.

Phil Pearson

Meet the grower

Phil Pearson

Phil is the Group Development Director of APS Salads Ltd. and Chair of the British Tomato Growers&rs…

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