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Garbanzo-Tomato Curry

James Carrier
Yield Makes 4 servings
Notes: If you prefer a very mild curry, reduce or omit the cayenne.

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

Nutrition Information

  • calories 264
  • caloriesfromfat 26 %
  • protein 13 g
  • fat 7.7 g
  • satfat 0.7 g
  • carbohydrate 37 g
  • fiber 8.2 g
  • sodium 457 mg
  • cholesterol 1.1 mg

How to Make It

  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.