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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this flavorful tomato chickpea curry over steamed brown rice as a side for grilled chicken or pork. Ingredients:
1 tablespoon canola oil |
1 cup chopped onion (1 small) |
1 tablespoon minced peeled fresh ginger |
1 garlic clove, minced |
2 teaspoons garam masala |
1 1/2 teaspoons brown mustard seeds |
1/4 to 1/2 teaspoon ground red pepper |
1/2 cup light coconut milk |
1 tablespoon chopped seeded jalapeño pepper |
1 teaspoon sugar |
1/2 teaspoon ground turmeric |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
1 (28-ounce) can diced tomatoes, undrained |
1 (8-ounce) can no-salt-added tomato sauce |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic; cook 5 minutes. Stir in garam masala, mustard seeds, and red pepper; cook 2 minutes, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.
2. Reduce heat, and simmer 35 minutes, stirring occasionally. Remove from heat; stir in chopped cilantro.
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