Tomato Curry

Ingredients

• 400 g ripe tomatoes, chopped
• 150 g cooked chickpeas
• 80 g onion, finely chopped
• 15 g ginger-garlic paste
• 10 ml neutral oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 5 g fresh cilantro, chopped

Preparation

1. Heat oil; bloom cumin seeds, then sauté onion until soft.
2. Stir in ginger-garlic paste and dry spices briefly.
3. Add tomatoes; cook until they break down into a thick sauce.
4. Mix in chickpeas and a splash of water; simmer 8–10 minutes.
5. Finish with garam masala and cilantro; adjust salt.
6. Serve hot as one portion bowl.