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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If you prefer a very mild curry, reduce or omit the cayenne. 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 |
Directions:
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.
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