What do you do when the fridge is bare?

Google, of course!
Throw in a few key words such as COCONUT MILK, TOMATOES, RICE and VEGAN and what do you get?
Tomato Curry with Coconut Milk. Ok, so it's not exactly Vegan but pretty easy to veganise.
And as usual, I had to play around with the recipe. Here is what I did.

2 cans of whole peeled tomatoes
2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
2 red chilies (if you like really hot curries)
1 can coconut milk or cream
3 tsp chickpea (besan) flour
1 can chickpeas
Salt to taste


Put the canned tomatoes into a heavy bottom fry pan, add salt and bring to a boil. Add cumin, red chili and turmeric powders. Keep boiling then add coconut milk to the mixture until it thickens. Add the chickpea flour mixed in little water and cook until you get a nice, thick, saucy consistency.  Turn down to a medium low heat and add chickpeas and cook for a further 10 minutes. Dry fry the cumin and mustard seeds until you hear them popping and then add to the curry. Stir through and enjoy on a bed of rice.