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

Preparation

1. 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. 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. 3. Serve with yogurt on the side.