Method
Ingredients
Ingredients
- 1 pack of Tilda Steamed Brown Basmati
- 1 tsp of curry powder
- 1 tsp of cumin
- Chilli flakes
- 2 red onions
- 1 clove of garlic
- 1/2 tin of chopped tomatoes
- 1 tin of chickpeas (drained)
- 100ml of water
Method
-
Add some oil to a deep saucepan, along with spices of your choice and chilli flakes.
-
Wait until the oil starts to crackle then add the chopped onions and the garlic to the pan.
-
Mix the onions with the spices and leave until the onions are soft.
-
Then add half a tin of chopped tomatoes and leave the mixture to simmer for five minutes.
-
Add chickpeas and water to the pan.
-
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.
