TOMATO CHICKPEA CURRY
Prep time: 10 minutes
Cook time: 15 minutes
INGREDIENTS
- Olive oil
- 1/2 brown onion diced
- 2 cans of rinsed chickpeas
- 1 tbsp curry powder
- 2 tbsp tomato paste
- 1 tbsp garlic paste
- 1 tsp chilli paste
- 1 can diced tomatoes
- 270ml can full-fat coconut milk 2 cups chopped kale or spinach
- Rice, natural yogurt and lemon to serve
INSTRUCTIONS:
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In a large pan, fry your onion with your olive oil.
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Add in your chickpeas and curry powder and stir.
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Add your tomato pasta, and garlic pasta and chill and stir.
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Add your canned tomato and coconut milk and stir.
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Stir in your chopped greens and let simmer for 10 minutes.
Serve with rice, natural yogurt and a squeeze of lemon juice.
NOTES:
*I love using ayamaustralia brand for my coconut milk
The measurements and ingredients can easily altered to suit your taste.
