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Creamy tomato and chickpea curry

One of the textures that I have missed most since going vegan is a creamy consistency. I love Thai curries so used the coconut milk idea to add a creaminess to a tomato and chickpea curry.
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 heaped teaspoon medium curry powder
  • 2 tablespoons¬†tomato puree
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • 2 400g cans chickpeas, drained and rinsed
In a large pan, heat the oil and fry the chopped onion for 4-5 minutes until softened and translucent.
Add the chopped garlic cloves and curry powder and cook for 1-2 minutes

Mix in the tomato puree, chopped tomatoes and coconut milk, stirring well to combine.

Stir the chickpeas into the sauce. Simmer for 10-15 minutes.
Serve with rice.

I topped my curry with a few chilli flakes but if all of you like some spice then add chilli or cayenne to taste with the curry powder. I would have garnished with fresh coriander if I’d had some!

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