Thursday, September 3, 2009

Chick Pea and tomato Curry

This is a great meatless curry that doesn't require a lot of funky ingredients. Most Indian food recipes require so many ingredients and spices, I skip them. I don't have room in my tiny apartment for a ton of spices! The Betty Crocker website has a variety of recipes, including dinner recipes--that's where I found this one! Who knew Betty Crocker could make Indian food!?

Warning: this took longer than expected. But, I think it could easily be converted to cook in the crockpot. YAY!


1 tablespoon EVOO
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz. each) chick peas
2 cans (15 oz. each) fire roasted diced tomatoes, undrained
1/2 chop finely chopped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon coarse salt
Hot cooked rice, (to put the curry on top of)
Plain yogert, (just a dollop for each serving on top of the curry)

1. In saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil for about 2 minutes, stirring frequently.

2. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.

3. Serve over rice; top each serving with yogert.

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