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.

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Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Andy Roe

Meet the grower

Andy Roe

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

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