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12 Feb, 2023

Roasted tomato and chickpea curry

This is a great way of adding tomatoes to coconut based curry and keeping the creaminess of the sauce in harmony with the sweet, acidic tomatoes. Also the colour contrast is a thing of beauty. The key with most curries is the cooking of the spices, be sure to get the curry leaves, they really do make a big difference to the overall flavour of the dish!


Serves 2.


  • 500g assorted tomatoes
  • 200g shallots, halved
  • 1 tsbp olive oil
  • 2 pinches salt and pepper
  • 1 tbsp rapeseed oil
  • 1 red onion, diced
  • 3 cloves garlic, sliced
  • 1 thumb sized piece of ginger
  • 5 curry leaves
  • ½ tsp mustard seeds
  • ½ tsp fennel seeds
  • 3 cardamon pods
  • 2 cloves
  • ½ tsp cumin powder
  • 200g mushrooms, halved
  • ½ tsp ground turmeric
  • 300ml coconut milk
  • 400g chickpeas
  • Small bunch dill, roughly chopped
  • Small bunch coriander, roughly chopped


  1. Line a baking tray with greaseproof paper. Slice the tomatoes and shallots (keeping the skin on) in half and place them on the baking tray. Drizzle with olive oil, salt and pepper, and roast in the oven for 30-40 minutes until browned and soft.
  2. Meanwhile make the curry sauce. In a large saucepan heat a little oil over medium heat, then add in the onions, garlic and ginger and sweat down until completely soft and translucent. Then add the curry leaves, mustard seeds, fennel seeds, cardamon pods, cloves and cumin powder and saute for a few minutes, making sure the spices don't catch, add a little more oil or a splash of water if the pan is too dry. Then add in the mushrooms and cook for five minutes or so until they are slightly browned.
  3. Add in the salt, pepper, turmeric, coconut milk and chickpeas, bring to the boil and then simmer for 20 minutes.
  4. Once the tomatoes are cooked place them in a serving bowl and pour over the curry. Garnish with dill and coriander.