Garbanzo-Tomato Curry

Name: Garbanzo-Tomato Curry
Ingredients: 1 onion (8 oz.), peeled and chopped; 1 tablespoon minced fresh ginger; 2 cloves garlic, peeled and minced; 1 tablespoon vegetable oil; 1 tablespoon curry powder; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/4 teaspoon cayenne (see notes); 2 cans (15 1/2 oz. each) garbanzos, rinsed and drained; 1 can (14 1/2 oz.) diced tomatoes; Salt; About 1 cup plain nonfat yogurt

12 ingredients

3 steps

Ingredients

1 onion (8 oz.), peeled and chopped
1 tablespoon minced fresh ginger
2 cloves garlic, peeled and minced
1 tablespoon vegetable oil
1 tablespoon curry powder
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon cayenne (see notes)
2 cans (15 1/2 oz. each) garbanzos, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes
Salt
About 1 cup plain nonfat yogurt

Directions

1

In a 10- to 12-inch frying pan over medium-high heat, stir onion, ginger, and garlic in oil until onion just begins to brown, 5 to 8 minutes. Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds.
2

Add garbanzos and tomatoes (including juice). Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to blend flavors, about 5 minutes. If mixture is thicker than desired, stir in a little water to thin. Add salt to taste. Spoon into serving dishes.
3

Serve with yogurt on the side.