Recipes Chick Pea and Tomato Curry (Gluten Free) Recipe

aginfo

Junior Member
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1 tbsp (15 mL) olive or vegetable oil
1 medium onion, chopped (1/2 cup/125 mL)
3 cloves garlic, finely chopped
1 tbsp (15 mL) finely chopped gingerroot
1 tbsp (15 mL) curry powder
2 cans (19 oz/540 mL each) chick peas, drained, rinsed
1 can (28 oz/796 mL) diced tomatoes, undrained
1/2 cup (125 mL) finely chopped fresh cilantro (also known as coriander)
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) coarse (kosher or sea) salt
Hot cooked rice, if desired
Plain yogurt, if desired

In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, gingerroot and curry powder; cook about 2 minutes, stirring frequently, until onion is 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.
 
 
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