Quick chickpea curry with coconut yogurt

Heat the oil in a large frying pan over a medium heat and fry the onion and cumin for 5-6 minutes until just turning golden. Finely chop the coriander stalks and add to the pan with the ginger, garlic, garam masala and a pinch of salt, and fry for another 2 minutes.

Add the tomato purée and fry for a further minute, then stir in the chickpeas and coat in the spices. Add the diced fresh tomatoes and 250ml water, cover the pan and turn down to simmer for 10 minutes. Uncover and simmer for a final 5 minutes.

Remove the pan from the heat and stir in half the coconut milk yogurt alternative. Serve scattered with the coriander leaves, with the rice and coconut milk yogurt alternative alongside.