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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chick Pea and Tomato Curry Recipe

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This recipe for Chick Pea and Tomato Curry is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger root
1 tablespoon curry powder
2 cans (15 ounce) chick peas or garbanzo beans, drained, rinsed
2 cans (14.5 ounce) 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
Directions:
Directions:
1. If desired, brown garbanzo beans before starting the dish. Just toss them with some olive oil in a skillet or wok over high heat, stirring frequently until they get a warm brown color.
2. In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, ginger root and curry powder; cook about 2 minutes, stirring frequently, until onions are tender.
3. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat, simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
4. Serve over rice, top each serving with yogurt, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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