Crafts and Life

2 tins chickpeas, drained
1 small onion, peeled and diced
1 tbs Madras curry paste
200 ml tin chopped tomatoes
200 ml vegetable stock
0.5 bunch fresh coriander, roughly chopped
25 ml vegetable oil
150g Total 2% Greek Yoghurt
2 garlic cloves, crushed
Heat the oil in a thick bottomed pan. Add the onions and fry until soft but not coloured, then stir in the crushed garlic and the curry paste.
Cook for a further 2 mins then add the chickpeas, tomatoes, Greek yoghurt and vegetable stock. Simmer for 30 minutes, until reduced and you have a sauce with a creamy consistency. Fold in the coriander, season to taste and serve with rice or naan bread.
Serves 4 – Taken from Cook Vegetarian! (November 2009)

Labels: pulses, veggies