Method
Ingredients
Ingredients
- 1 pack of Tilda Steamed White & Brown Basmati
- 1 tsp. Curry powder
- 1 tsp. Cumin
- Chilli flakes
- 2 red onions
- 1 clove of garlic
- 1/2 tin chopped tomatoes
- 1 tin chickpeas (drained)
- 100ml water
Method
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Add some oil to a deep saucepan, along with spices of your choice and chilli flakes.
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Wait until the oil starts to crackle then add the chopped onions and the garlic to the pan.
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Mix the onions with the spices and leave until the onions are soft.
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Then add half a tin of chopped tomatoes and leave the mixture to simmer for five minutes.
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Add chickpeas and water to the pan.
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Cover the saucepan with a lid, lower the heat and leave the curry to thicken for around 5-10 minutes before serving with your favourite Tilda rice.
