Tomato Chickpea Curry
Serve this flavorful tomato chickpea curry over steamed brown rice as a side for grilled chicken or pork.
How to Make It
Step 1
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.
Step 2
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.
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skwerlz's Review
This is a wonderful dish. Nothing fancy, but delicious. The beauty of it is that if you cook indian/southeast asian food on anything like a regular basis, you have all these ingredients just lying around. I was on the tail end of a four hour drive home, thinking about all the nothing in my fridge when I remembered I had canned chickpeas and tomatoes, and voila! This recipe was top of the search engine. I did not follow this recipe to a tee, so I cannot attest to its proportions, but if you are a relatively adequate cook you should be able to throw these ingredients in a pan and make something hearty, spicy and alluring. Perfect for a chilly autumn or winter dinner.
becky1959's Review
Excellent over brown rice. Used moroccan spice as I did not have the garam masala. Very subtle flavors. The moroccan spice mix I used was from Cooking Light also.
Ginger512's Review
This was super, easy to make and had a perfect heat
brighteyes8's Review