Chickpea & Tomato Curry


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

  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.