Recipes


Tomato and Chickpea Curry

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

Method

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.

< Back

Fact 11

Did You Know?

If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.

Andy Roe

Meet the grower

Andy Roe

Andy has been growing tomatoes for 26 years at Flavourfresh in Banks, near Southport Merseyside wher…

Read More