Chickpea Curry with Yogurt

  • 2 teaspoons peanut oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 6 cardamom pods
  • 2 bay leaves
  • 2 (3-inch) cinnamon sticks
  • 1 1/2 cups chopped onion
  • 2 tablespoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 cup water
  • 1/2 cup chopped plum tomato (about 1 large)
  • 1/2 teaspoon salt
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1 cup plain vegan yogurt
  • 1/2 cup chopped fresh cilantro

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly. Add onion, and cook for 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in garam masala, and cook 10 seconds, stirring constantly. Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer. Cook 5 minutes, stirring occasionally. Remove from heat; discard cinnamon sticks and bay leaves. Stir in yogurt and cilantro.

One response to “Chickpea Curry with Yogurt

  1. Pingback: Do you like Indian?… « Plant Based Diet Adventures

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