Chickpea & Tomato Curry

This chick pea and tomato curry is a great vegetarian curry. The strained yoghurt adds creaminess.

This hearty and warming recipe is the answer to how to make a vegetarian curry that'll be loved by all. A flavour-packed and creamy sauce is achieved using our FAGE Total 2% Yoghurt.


Serves 2
150g FAGE Total 2%
25ml of vegetable oil
1 small onion peeled and diced
2 cloves garlic crushed
1 tbsp Madras curry paste
2 tins of chick peas drained
200ml of tin chopped tomatoes
200ml vegetable stock
Half a bunch of coriander roughly chopped

Serves 2
  1. Heat the oil in a thick bottomed pan.
  2. Add the onion and fry until soft. Add crushed garlic and curry paste.
  3. Cook for a further 2 minutes, then add the chickpeas, tomatoes, yoghurt and vegetable stock.
  4. Simmer for 30 minutes, until reduced and a creamy sauce has been achieved.
  5. Fold in the coriander and season to taste.

Want more inspiration for something similar? Try our recipe Keralan Fish Curry