Chick Pea and Tomato Curry
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz each) chick peas, drained, rinsed
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt (kosher or sea salt)
hot cooked rice, if desired
plain yogurt, if desired
Fire roasted tomatoes complement the complex curry spices in this simple dish. Serve with a steaming bowl of basmati rice or Indian flatbread.
Preparation & Directions
In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.
Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
Serve over rice; top each serving with yogurt.
High Altitude (3500-6500 ft): No change.
Did You Know?
For the best flavor, look for cilantro that is very green, fresh looking and aromatic.
We recommend using organic ingredients where available. For more information see Why Organic?