Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this flavorful tomato chickpea curry over steamed brown rice as a side for grilled chicken or pork.

Jaime Harder
Recipe by Cooking Light October 2006

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic; cook 5 minutes. Stir in garam masala, mustard seeds, and red pepper; cook 2 minutes, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.

    Advertisement
  • Reduce heat, and simmer 35 minutes, stirring occasionally. Remove from heat; stir in chopped cilantro.

Chef's Notes

Look for garam masala in the spice section of the supermarket or Asian grocery store. Substitute yellow mustard seeds for the brown, or stir in 1 1/2 teaspoons dry mustard or 1 1/2 tablespoons prepared mustard with the chickpeas if you don't have mustard seeds.

Lycopene count: 19 milligrams per serving.

Nutrition Facts

213 calories; calories from fat 26%; fat 6.2g; saturated fat 1.2g; mono fat 2.4g; poly fat 2.3g; protein 7.4g; carbohydrates 34.3g; fiber 8.6g; iron 3mg; sodium 459mg; calcium 81mg.
Advertisement