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Tomato and chickpea curry

May 16, 2010

This is a very quick and easy curry to make. Should take about 30 minutes from preparation to serving.

Scotch Bonnet

Serves 2 with rice

400ml tomato juice or 1 tin chopped tomatoes
2 cloves chopped or crushed garlic
1/2 medium onion or 1 small onion, chopped finely
1 tin chickpeas
1 tbsp sunflower or goundnut oil

Whole spices to fry
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp dried chilli flakes

Other spices
About 10 curry leaves
1 tsp cumin powder
1 tsp garam masala
1/2 tsp salt

Heat the oil so it is very hot. Throw in the mustard seeds, coriander seeds and the chilli flakes and stir (the mustard seeds should start to pop after a few seconds). Add the garlic and onion and stir again for a few more seconds before adding the tomatoes, chickpeas and the rest of the spices. Stir, cover and simmer for 20 minutes. Serve with rice and garnish with chopped coriander if you feel like it.


  • If you haven’t got curry leaves, try fresh basil or coriander instead.
  • If you haven’t got dried chilli, add a chopped fresh chilli with the garlic and onion.
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