Tomato Curry

Tomato Curry Recipe:


3 Tbsp vegetable oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
3 Tbsp finely chopped ginger
2 Tbsp cumin seeds
large pinch chilli flakes
½ tsp ground cinnamon
½ tsp ground turmeric
2 x 420g cans Select chick peas, drained
2 x 400g cans Select diced tomatoes
cup coarsely chopped coriander
freshly ground black pepper
steamed rice to serve
plain yoghurt to serve
Serves 4-6
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Heat the vegetable oil over medium heat in a frying pan. Add onion, garlic, ginger, cumin seeds, pepper, cinnamon and turmeric. Cook for 10 minutes until onion is tender and browned.Add chickpeas and tomatoes, mix well and bring to a boil, then simmer for 15 minutes until thickened. Add cilantro just before serving. Season to taste, serve with steamed rice and a dollop of yogurt for each part.

Recipe Video:


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