Batch: Quick & Fresh Tomato Curry

Finely grate the ginger and garlic. Thinly slice the chilli. Lightly crush the cardamom pods open.

Place a saucepan over a medium heat. Tip half of 1 coconut milk can in and cook, stirring, until the fat separates and the solids go golden. Add the cardamom and mustard seeds, then cook, stirring, until the seeds start to pop. Add the curry powder, chilli, garlic and ginger.

Pour the chickpeas and their liquid into the pan with the remaining coconut milk. Bring the mixture to the boil, turn the heat down to a gentle simmer and cook for 8-10 mins until thickened.

Drop the cherry tomatoes in and cook for a couple of minutes until hot. Season with salt and pepper. Remove from the heat, squeeze in the lime juice and stir. Portion into three boxes.