Garbanzo-Tomato Curry

Name: Garbanzo-Tomato Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 411 grams can diced tomatoes; 0 teaspoons cayenne (see notes); 1 teaspoon cumin seeds; 1 Tbsp curry powder; 1 Tbsp minced fresh ginger; 879 grams cans each) garbanzos, rinsed and drained; 2 cloves garlic, peeled and minced; 1 teaspoons mustard seeds; 227 grams onion , peeled and chopped; 237 milliliters About plain nonfat yogurt; 4 servings Salt; 1 Tbsp vegetable oil

The recipe Garbanzo-Tomato Curry could satisfy your Indian craving in approximately 45 minutes. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 493 calories, 26g of protein, and 10g of fat per serving. This recipe serves 4. Head to the store and pick up garbanzos, garlic, cumin seeds, and a few other things to make it today. To use up the plain nonfat yogurt you could follow this main course with the Lime Yogurt as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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.

Ingredients you will need

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds.

Ingredients you will need

Mustard Seeds

Curry Powder

Cumin Seeds

Ground Cayenne Pepper

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.

Ingredients you will need

Chickpeas

Tomato

Juice

Water

Add salt to taste. Spoon into serving dishes.

Ingredients you will need

Salt

Serve with yogurt on the side.

Ingredients you will need

Yogurt

Equipment

Frying Pan

Ingredients

Servings:

411grams

can diced tomatoes 0teaspoons

cayenne (see notes)1teaspoon

cumin seeds 1Tbsp

curry powder 1Tbsp

minced fresh ginger 879grams

cans each) garbanzos, rinsed and drained 2cloves

garlic, peeled and minced 1teaspoons

mustard seeds 227grams

onion , peeled and chopped 237milliliters

About plain nonfat yogurt 4servings

Salt 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Dry Creek Vineyard Dry Chenin Blanc, Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.