Chickpea and tomato curry


1 tablespoon canola oil

1 onion, chopped

1 clove garlic, crushed

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon turmeric

¼ teaspoon chilli powder

400g can chickpeas

400g can diced tomatoes

5cm piece of fresh ginger, grated

¼ cup chopped fresh coriander


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.

2. Add chickpeas and tomatoes to pan. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve hot, garnished with coriander.

Australian Healthy Food Guide

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