Creamy Chickpea and Tomato Curry

1 tbsp oil (use coconut oil if not using coconut milk)

2 onions, finely sliced

Other diced veggies (carrots and peas work well)

1 potato, diced

2 garlic cloves, crushed

2.5 tsp garam masala

2.5 tsp curry

1/2 tsp paprika

¼ tsp ginger

1 tsp ground coriander

Salt to taste

400 g can plum tomatoes

200 ml coconut milk (or make concentrated solution with powdered milk in almond milk (not water) and coconut oil above) or try cream cheese. Don't add too much liquid or it will be runny.

3 cups cooked chickpeas, drained and rinsed (if using dried chickpeas, soak 8 hrs then PC for 15 mins)

Lime juice

½ small pack cilantro, roughly chopped

cooked basmati rice, to serve

Add all ingredients. PC for 10 mins; QR.

1. Heat the oil in a large pan and add the onions and potatoes and sautee.
2. Add the garlic and spices, and stir to combine. Cook for 1-2 mins.
3. Pour in the canned tomatoes and chickpeas.
4. Pour in the coconut milk and season.
5. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened and potatoes are done. Scatter over the coriander and serve with fluffy rice.