Tomato Chickpea Curry

Tomato Chickpea Curry
Tomato Chickpea Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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. Reduce heat, and simmer 35 minutes, stirring occasionally. Remove from heat; stir in chopped cilantro. Note: Look for garam masala in the spice section of the supermarket or Asian grocery store. Substitute yellow mustard seeds for the brown, or stir in 1 1/2 teaspoons dry mustard or 1 1/2 tablespoons prepared mustard with the chickpeas if you don't have mustard seeds.

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