Chickpea Curry with Roasted Tomatoes

This easy chickpea curry with roasted tomatoes is a feast for the eyes and a
celebration of flavors to the taste buds.

Servings: 4

Author:

Main Course

Thai

Curry chickpeas chickpea curry

Instructions

1 Preheat the oven to 350 degrees.
2 Arrange the tomatoes on a baking sheet. Drizzle them with 1 tablespoon of the
oil, season with salt. Roast for about 15 minutes, more or less (ovens differ).
Skins will be on the verge of splitting.
3 Choose one tomato that succumbed to heat the most. Peel and chop it. Leave the
rest of tomatoes as is on the baking sheet.
4 On a separate pan, saute onion, garlic and ginger until softened.
5 Add red curry paste to the pan with onion and garlic and ginger. Cook for about
a minute to establish a nice curry aroma.
6 Add a chopped tomato + coconut milk to the curry mixture. Bring to a slight
boil, then reduce heat to medium, cover and cook for about 15 minutes.
7 Stir chickpeas into the curry mixture. Arrange roasted tomatoes with stems
inside the curry pan. Cook on low-medium for about 10 minutes to allow the
flavors to soak into the chickpeas and tomatoes.
8 I like to serve it while it's hot. From my experience, Black Rice is one of the
best sides for this curry. Just love it! Feel free to use any rice: brown or
white, or Asian noodles like Udon for your curry delicious dinner.