Chickpea and tomato curry
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Time to make:
20 mins, prep 5 mins, cook 15 mins
$1.11 per serve
(at time of publication)
Full ingredients list:
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon chilli powder
- 400g can chickpeas
- 400g can diced tomatoes
- 5cm piece of fresh ginger, grated
- 1/4 cup chopped fresh coriander
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in large saucepan. Add onion and garlic and fry until golden. Add cumin, coriander, turmeric and chilli powder and cook, stirring, for 2 minutes.
Step 2 Add chickpeas and tomatoes to pan. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve hot, garnished with coriander.
Serve as part of this budget Indian dinner party for four
Low on cost and big on taste, these flavourful dishes are so good no one will even notice they're all meat-free... three courses for under $5 per person!
$5.60 Onion fritters with mango relish
$3.16 Lemon and cashew rice
$4.44 Chickpea and tomato curry
$6.68 Indian rice pudding
To counter the spice, we served this curry with plain, low-fat yoghurt.
About this recipe
First published: November 2009