This is a recipe I am hoping to try out in the near future….thanks to Teresa for sending me the original (I took out the cumin, just don’t like it!).
Garbanzo and Tomato Curry
1 medium yellow or white onion, peeled and chopped
1 Tbsp minced fresh ginger
2 cloves garlic, peeled and minced
1 Tbsp vegetable oil
1 Tsp mild curry powder
1/2 tsp mustard seeds
1/4 tsp cayenne pepper
2 cans (15 1/2 oz. each) garbanzos, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes
Salt, to taste, as desired
1 cup plain nonfat yogurt
In a large pan over medium-high heat, stir onion, ginger, and garlic in oil until onion begins to brown, about 5 to 8 minutes. Add curry powder, mustard seeds, and cayenne and stir until fragrant, about 30 seconds.
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.
If desired, serve over cooked rice in the bowls.
Serve with yogurt on the side.
Serves 3 to 4.