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James Carrier Photo by: James Carrier

Garbanzo-Tomato Curry

Notes: If you prefer a very mild curry, reduce or omit the cayenne.

Sunset DECEMBER 2002

  • Yield: Makes 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 26%
  • Protein: 13g
  • Fat: 7.7g
  • Saturated fat: 0.7g
  • Carbohydrate: 37g
  • Fiber: 8.2g
  • Sodium: 457mg
  • Cholesterol: 1.1mg

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Garbanzo-Tomato Curry Recipe