Chickpea and Tomato Curry

Recipe contributed by Khoo Teck Puat Hospital.

Serves: 4
Time: 20 minutes

Ingredients

• Chickpeas, drained, 2 cans
• Tomato, chopped, 2 medium
• Tomato puree, 2 tbsp
• Onion, chopped, 1 medium
• Ginger, minced, 1 tbsp
• Curry powder, 1½ tbsp
• Rice bran oil, 2 tbsp
• Salt, To taste

Method

1. Heat oil in a frying pan.
2. Add ginger, onion and curry powder to pan. Stir frequently until onion turns golden brown.
3. Add in chickpeas, chopped tomatoes, tomato puree and ½ cup of water.
4. Reduce heat and simmer for 10 minutes until sauce thickens.
5. Serve with rice or bread.

Nutrients per serving

Energy: 268kcal
Protein: 10g
Total Fat (Saturated Fat): 12.5g (2.4g)
Cholesterol: 0mg
Carbohydrate: 22.1g
Sodium: 644mg
Dietary Fibre: 11g

Watch the full cooking demo here: