Saturday, August 11, 2007

Tomato Chickpea Curry

I'm still here! Don't worry! Only two more weeks of class and then normal cooking schedule will resume!!!!

Tonight we made Tomato Chickpea Curry. Gibby said he was in the mood for something spicy with chickpeas, so there you go. I didn't like it as much as the chana masala we made awhile ago, but it was still very delicious. We ate it with some garlic naan from Trader Joe's. Probably not a make-again, but still very good.

Tomato Chickpea Curry
Cooking Light, October 2006

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 jalapeƱo 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

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.

Yield: 6 servings

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