Chickpea and tomato curry

Recipe from: 10 September 2010

Ingredients 8
Servings 2
Time 10 mins


  • 2
  • Salt, pepper and curry powder to taste
  • 2
  • 1
    diced tomatoes
  • 1
    lemon, juiced
  • 1
  • Parsley, spinach or coriander
  • Plain yoghurt (optional)


20 mins
Fry onions in a bit of oil.
Add salt, pepper, curry powder/mix to taste, and fry together with the onions for a minute or two.
Add chickpeas, tomatoes, lemon juice and sugar.
Simmer for about 10 minutes.
The sauce should have thickened by now.
Now you can add parsley, spinach or corriander if you like.
After taking it off the heat, you can add plain yogurt for a creamier version.
Serve on rice or with fresh bread.

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Read more on: shallow-fry

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