Chickpea Curry with Yogurt

Chickpea Curry with Yogurt
Photo by Randy Mayor

Ingredients

  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 2 bay leaves
  • 6 cardamom pods
  • 1 teaspoon coriander seeds
  • 1 cup water
  • + 16 more ingredients
    • 4 garlic cloves, minced
    • 1 cup plain whole milk yogurt
    • 2 (3-inch) cinnamon sticks
    • 1 cup water
    • 2 teaspoons peanut oil
    • ½ cup chopped fresh cilantro
    • 2 tablespoons minced peeled fresh ginger
    • 2 teaspoons peanut oil
    • ½ teaspoon salt
    • 2 (3-inch) cinnamon sticks
    • ½ cup chopped fresh cilantro
    • ½ cup chopped plum tomato (about 1 large)
    • 1 ½ cups chopped onion
    • ½ cup chopped plum tomato (about 1 large)
    • 2 teaspoons cumin seeds
    • 2 teaspoons cumin seeds

Heat oil in a large nonstick skillet over medium heat. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly. Add onion, and cook for 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir...

View full recipe at My Recipes

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