Roasted tomato and chickpea curry | Detox Kitchen

Ingredients

• 500g assorted tomatoes
• 200g shallots, halved
• 1 tsbp olive oil
• 2 pinches salt and pepper
• 1 tbsp rapeseed oil
• 1 red onion, diced
• 3 cloves garlic, sliced
• 1 thumb sized piece of ginger
• 5 curry leaves
• ½ tsp mustard seeds
• ½ tsp fennel seeds
• 3 cardamon pods
• 2 cloves
• ½ tsp cumin powder
• 200g mushrooms, halved
• ½ tsp ground turmeric
• 300ml coconut milk
• 400g chickpeas
• Small bunch dill, roughly chopped
• Small bunch coriander, roughly chopped