Garbanzo-Tomato Curry
James Carrier
Notes: If you prefer a very mild curry, reduce or omit the cayenne.
How to Make It
Step 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.
Step 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.
Step 3
Serve with yogurt on the side.
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JuliaGulia529's Review
Very tasty! Easy to make and nice on a cold night. I added chopped green bell pepper for some extra veggies.
shannon9585's Review
This was pretty good, but way too spicy using 1/4 tsp of cayenne! I made this as written but I also added one chopped green bell pepper along with the onion. Served with white rice, this made a satisfying meal and was quick and easy to make, but next time I'm definitely curtting down on the cayenne.
portland's Review
this dish is delicious and a nice accompaniment to long grain rice. it is simple, easy to make, with a light taste and texture.
loblue's Review
This recipe is so simple and couldn't be more delicious. It is great when you only have a few minutes to makes somthing for dinner. My husband and I usually make this once a week we love it so much!
greyout's Review