Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 4 pappadums (to serve)
- 270milliliter coconut cream
- 1/3 cup tikka masala curry paste
- 2 cm piece ginger, peeled, grated
- 1 brown onion, finely chopped
- 840grams can chickpeas, drained
- 400grams can chopped tomatoes
- 1 bunch coriander, sprigs removed
- 3 cup basmati rice, steamed (to serve)
- 3 garlic cloves, crushed
- 1tablespoons vegetable oil
Nutrition per serving
4550kJ / 1080Cal
4550 Kilojoules or 1080 Calories
52% of daily energy intake*
Protein
24.6grams
Fat
25.0grams
Carbs
156grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large frying pan over medium heat. Add onion, ginger and garlic. Cook for 5 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic.
Step 2 of 3
Pour tomatoes and coconut cream into pan and stir to combine. Bring to the boil, reduce heat and simmer for 3 minutes. Add chickpeas and cook for 5 minutes or until heated through and thickened. Roughly chop half the coriander and stir into curry.
Step 3 of 3
Serve with rice and pappadams, topped with remaining coriander.
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