Garbanzo-Tomato Curry
James Carrier
YieldsMakes 4 servings
Notes: If you prefer a very mild curry, reduce or omit the cayenne.

How to Make It

Step 1
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
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
3

Serve with yogurt on the side.

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

Step 1
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
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
3

Serve with yogurt on the side.

Garbanzo-Tomato Curry