Curried Coconut Chickpeas And Tomatoes

Curried Coconut Chickpeas And Tomatoes

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1 tbsp olive oil

1 red onion, finely chopped

1 tbsp grated ginger (or 1 tsp dried)

400g tinned tomatoes

2 tsp lemon juice

1 tbsp curry powder

400ml coconut milk

400g tinned chickpeas

1 tbsp fresh coriander (optional)

To serve:

½ pouch microwave rice


1. Heat the oil in a medium pan and then add onions and ginger and cook for 1-2 minutes. Add curry powder and stir until blended. Add the tomatoes and coconut milk and cook for another 6-8 minutes.

2. Add chickpeas and stir until completely warm and finish off with stirring in the lemon juice and coriander if using.

3. Portion it out into 4 portions and freeze three individually for another day. 

4. Heat your ½ pouch rice in the microwave and serve with the remaining portion.


For a non-vegan option serve with ½ a supermarket plain naan bread (65g).

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