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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sunset, DECEMBER 2002 Ingredients:
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 |
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.
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.
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