Tomato Chickpea Curry

1 Tbsp Olive Oil

1 C chopped onion

1Tbsp minced fresh Ginger or 1 tsp dried Ginger

1 garlic clove minced

2 tsp garam masala

1 1/2 tsp mustard seeds

1/4 to 1/2 tsp red pepper

1/2 c. light coconut milk

1 Tb chopped seeded jalapeno

1 tsp sugar

1/2 tsp ground turmeric

2 – 15oz cans chickpeas, rinsed & drained

1 28oz can diced tomatoes, undrained

1 8oz can tomato sauce

3 Tbsp 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.

3 responses to “Tomato Chickpea Curry

  1. Pingback: Vegan Kidneys…Not Wonderful Yet…. « Plant Based Diet Adventures

  2. petit4chocolatier

    Another wonderful chick pea recipe Heather! Tomatoes, chick peas, ginger!! Triple delicious!!!

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