Garbanzo-Tomato Curry

Garbanzo-Tomato Curry
Photo by James Carrier

Ingredients

  • ½ teaspoon mustard seeds
  • 1 tablespoon curry powder
  • About 1 cup plain nonfat yogurt
  • ¼ teaspoon cayenne (see notes)
  • 2 cans (15 1/2 oz. each) garbanzos, rinsed and drained
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon vegetable oil
  • + 5 more ingredients
    • 1 tablespoon minced fresh ginger
    • 1 can (14 1/2 oz.) diced tomatoes
    • 1 teaspoon cumin seeds
    • 1 onion (8 oz.), peeled and chopped
    • Salt

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). Br...

View full recipe at My Recipes

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