Tomato & chickpea curry

1 tbsp olive oil 2 onions, finely sliced 2 garlic cloves, crushed 1 tsp garam masala* 1 tsp turmeric* 1 tsp ground coriander* 400g can plum tomatoes 400ml can coconut milk 400g can chickpeas, drained and rinsed 2 large tomatoes, quartered ½ small pack coriander, roughly chopped

Original recipe from Chelsea Collins here Heat the oil in a large pan and add the onions. Cook until softened, about 10 mins. Add the garlic and spices, and stir to combine. Cook for 1-2 mins, then pour in the canned tomatoes, break up with a wooden spoon and simmer for 10 mins. Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened. Tip in the chickpeas and the tomatoes, and warm through. Scatter over the coriander and serve with fluffy rice. *After tasting testing, I decided to add 50% more of each spice i.e. 1½ tsp garam masala, turmeric and ground coriander.