INDIAN-STYLE ROASTED TOMATOES
Portions : 4 - Preparation : 10 minutes - Cooking time : 45 minutes
Ingredients
- 30 ml (2 tablespoons) honey
- 30 ml (2 tablespoons) yellow curry powder
- 2 garlic cloves
- 15 ml (1 tablespoon) ginger, grated
- 125 ml (1/2 cup) coriander, chopped
- 250 ml (1 cup) coconut milk
- 8 tomatoes, halved
- 500 ml (2 cups) chickpeas, cooked
- 2 slices country-style bread, cubed
- salt and freshly ground pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine honey, curry powder, garlic, ginger, coriander and coconut milk. Check seasoning.
- In an ovenproof dish, arrange the tomatoes, add the chickpeas and then the prepared mixture. Place the bread cubes on top and bake for 45 minutes.
