Chunky Tomato, Chickpea & Broccoli Coconut Curry

If you have a glut of tomatoes, here's something different to try. Works really well with large ripe, juicy Italian or Heritage types of tomatoes.

INGREDIENTS (serves 4)

Vegetables

• 1–1.2 kg tomatoes (any mix), washed and chopped
• 1 large onion, diced
• 1–2 cups broccoli florets, cut bite-size
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground)
• 2 × 400 g cans chickpeas, drained and rinsed

Spices

• 1½ tbsp curry powder or
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½–1 tsp chilli powder or flakes (optional)
• Freshly ground sea salt to taste

Liquids

• 1 × 400 ml can coconut milk
• ½ cup water or vegetable stock

To finish (optional but recommended)

• 1 tsp garam masala
• Squeeze of lemon or lime

METHOD

1. Heat olive oil in a large pot over medium heat.
2. Add onion with a pinch of salt and cook 5–7 minutes until soft.
3. Stir in garlic and ginger, cook 30 seconds.
4. Add spices and stir for 30–60 seconds until fragrant.
5. Tip in all the tomatoes (skins and cores stay in).
6. Cook uncovered 10–15 minutes, stirring occasionally, until tomatoes collapse into a thick sauce.
7. Stir in chickpeas, coconut milk, and water/stock.
8. Simmer gently for 10 minutes.
9. Add broccoli florets and simmer another 8–10 minutes until just tender and bright green.
10. And to finish, stir in garam masala and a squeeze of citrus.
11. Adjust salt to taste and enjoy!