Ingredients
400g canned chopped tomatoes
1 small onion, finely sliced
2 cloves of garlic, minced
1 small piece of ginger, grated
1 tbsp red curry paste
1 tbsp vegetable oil
400 ml (1 can) coconut milk
1 tbsp soy sauce
1 tsp brown sugar
1 red pepper, sliced
1 small courgette, sliced
200g canned chickpeas
1 lime (juice)
fresh coriander, to serve
steamed rice, to serve
Directions
Step 1
Heat the vegetable oil in a large pan and cook the onion gently for 5 minutes until softened. Stir in the garlic, ginger, and red curry paste and cook for 1 minute. Add the can of tomatoes and break them up gently with a spoon. Pour in the coconut milk and stir in the soy sauce and brown sugar.
Step 2
Add the sliced red pepper, sliced courgette and chickpeas. Simmer for 20 minutes until the vegetables are tender and the sauce has thickened slightly.
Step 3
Stir through the lime juice just before serving.
Step 4
Spoon over steamed rice and finish with fresh chopped coriander.
Step 5
Creamy, fragrant, and full of flavour, this is the perfect easy curry for a cosy dinner.
