Garbanzo-tomato Curry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 onion, peeled and chopped (8 oz.)
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, peeled and minced
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 teaspoon cumin seed
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cayenne (or to taste)
• 2 (15 1/2 ounce) cans garbanzo beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• salt
• 1 cup plain nonfat yogurt

Recipe

• 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.
• 3 if mixture is thicker than desired, stir in a little water to thin. add salt to taste. spoon into serving dishes.
• 4 serve with yogurt on the side.