This recipe I’m sharing today with you guys is another family favourite of ours, a dish that everyone enjoys. There is no better feeling for me than when I make a meal that everyone enjoys. Less arguments, less stress and less dishes!
This is my go- to meal at the end of the food shop week. You know, when the cupboards are a bit bare but there is always the odd few tins of beans or chickpeas and tinned tomatoes knocking about. A great store cupboard meal, this dinner is super cheap, and fills hungry tummies.
I would serve this with rice but sometimes to change it up by serving it with some tinned potatoes instead. Tinned potatoes work really well in curries. I also toast some pittas for dipping into the yummy tomatoey, coconut sauce. For the younger boys I mash the chickpeas into rice although Finley and Hugo love to have a separate bowl of just chickpeas to munch on!
You can add in any veg you like to this recipe or spices. Mix it up, it’s such a versatile recipe..anything goes! Let me know if you make it for dinner and enjoy it just as much as we do.
2 tbsp oil (I use coconut)
2 onions (I use frozen, no prep needed)
2 cloves of finely chopped garlic
2tsp curry powder
1tsp ground cumin
2 bay leaves
2 x 400g can of Chickpeas
1 can chopped tomatoes
1tbsp tomato purée
1 400g can coconut milk
1tbsp soy sauce
Boiled rice and toasted pitta for serving.
In a pot heat up oil and add in the onions.
Cook for a minute until onions go soft.
Add in garlic, spices and bay leaves, stir and cook for another minute.
Drain and rinse chickpeas and add them to the onions and spices for a further minute.
Add in chopped tomatoes, tomato purée and soy sauce and simmer for a few minutes. ( If you want you can add a little pinch of sugar so the tomatoes don’t taste too bitter. I sometimes add a little drop of maple syrup)
Add coconut milk and simmer for 15 minutes.
Pile on a plate with boiled rice and dip some toasted pitta into the coconut curry sauce. Delicious!