What to eat tonight

Chickpea and coriander curry

An easy veggie option that fills the hunger gap. Serve with plain rice or crusty bread

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An easy veggie option that fills the hunger gap. Serve with plain rice or crusty bread

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 5 minutes
  • Cooking time 30 minutes
  • Glug of sunflower oil
  • 1 tsp cumin seeds
  • 1 onion, roughly chopped
  • 2 garlic cloves, grated
  • Small knob of fresh ginger, peeled and grated
  • 1 red chilli, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 400g tin chopped tomatoes
  • 1 red pepper, deseeded and roughly chopped
  • 1 x vegetable stock cube (we used Oxo Vegetable Stock Cube), made up with 500ml boiling water
  • 240g tin chickpeas, drained and rinsed
  • 2 tbsp chopped fresh coriander
  • Sea salt
  1. Heat the oil in a large frying pan, add the cumin seeds and fry for one minute over a low heat, then add the onion and a pinch of salt. Fry for five minutes over a medium heat until golden brown, then add the garlic, ginger, chilli and ground coriander and cumin. 
  2. Fry for two minutes over a low heat until aromatic, then add the pepper. Fry for seven to eight minutes, stirring occasionally, until softened, before adding the tomatoes, stock and chickpeas.
  3. Bring to the boil then simmer, uncovered, for 15 minutes. Add salt to taste, sprinkle with the chopped coriander and serve hot.

Recipe extracted from The OXO Cookbook

Recipe extracted from The OXO Cookbook

The OXO Cookbook by OXO

Published by Quadrille, photography by Ria Osborne

£ 7.00

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Tagged in:
Vegetarian
Spices
Indian

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