Monday, May 02, 2005

Tomato Chickpea Curry

Tomato Chickpea Curry (Adapted from CL)

1 tablespoon canola oil
1 cup chopped onion
1 tablespoon fresh grated ginger
2 garlic cloves, minced
2 teaspoons garam masala
1 1/2 teaspoons brown mustard seeds
1/2 teaspoon ground red pepper
1/2 cup coconut milk
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon sugar
1/2 teaspoon ground turmeric
2 16 ounce cans chickpeas, rinsed and drained
28 ounce can fire roasted diced tomatoes, undrained
8 ounce can tomato sauce
3 tablespoons chopped fresh cilantro

In a large skillet, heat oil over medium. Add onion, ginger, and garlic - cook until the onions begin to soften, about 5 minutes. Mix in garam masala, mustard seeds, and red pepper. Cook until fragrant - about 2 minutes. Stir in coconut milk, jalapeno, sugar, turmeric, chickpeas, tomatoes and tomato sauce. Bring mixture to a boil. Reduce heat and simmer 35 minutes. Be sure to stir every few minutes. Remove from heat and mix in chopped cilantro.

Makes about 4 servings.

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