Sweetcorn and Chickpea Curry with Tomato Salad

A gently spiced coconut curry with sweetcorn and chickpeas, served with a sharp tomato and coriander salad.

SHOPPING LIST

• onion1
• garlic2 cloves
• curry powder2 tbsp
• ground turmeric1 tsp
• tinned chickpeas2 tins
• tinned sweetcorn1 tin
• coconut milk400ml
• vegetable stock cube1
• tomato4
• coriander20g
• lime1
• vegetable oil1 tbsp

METHOD

1. 1Drain the chickpeas and sweetcorn.
2. 2Heat the oil in a pan and soften the chopped onion for 5 minutes.
3. 3Add the crushed garlic, curry powder and turmeric and stir for 1 minute.
4. 4Tip in the chickpeas, sweetcorn, coconut milk and crumbled stock cube, then simmer for 15 minutes.
5. 5Chop the tomatoes and coriander and toss with the juice of the lime.
6. 6Season the curry with salt and serve alongside the tomato salad.

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