YOUR SOLIN GENERATED RECIPE
Spiced Chickpea and Tomato Curry
Fragrant chickpeas simmered in a zesty tomato and onion gravy, finished with a creamy dollop of Greek yogurt for a velvety texture.
INGREDIENTS
0.75 cup Cooked chickpeas
0.5 cup Tomato puree
0.6 cup Nonfat Greek yogurt
0.25 tbsp Extra virgin olive oil
0.5 medium Yellow onion
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Garam masala
0.5 tsp Ground turmeric
1 tsp Ground cumin
1 tsp Ground coriander
0.25 tsp Cayenne pepper
0.5 tsp Sea salt
0.25 cup Fresh cilantro
0.25 cup Water
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the finely diced yellow onion and sauté until translucent and slightly golden.
Stir in the ginger and garlic pastes, cooking for 1 minute until highly fragrant.
Add the garam masala, turmeric, cumin, coriander, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
Pour in the tomato puree and water, stirring to combine with the aromatics and create a thick base.
Fold in the cooked chickpeas and season with sea salt.
Reduce heat to low, cover the skillet, and simmer for 10 minutes to allow the chickpeas to absorb the flavors.
Remove the skillet from the heat and stir in half of the Greek yogurt until the sauce is creamy.
Serve the curry in a bowl topped with the remaining Greek yogurt and fresh chopped cilantro.