Name: Chickpea and tomato curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas, drained and rinsed; 1/4 cup jasmine rice; 2/3 cup water; 1 tsp canola oil; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/3 cup canned crushed tomatoes; 4 g garam masala; 1/4 tsp ground turmeric; 3/4 tsp ground cumin; 1/2 tsp salt; 1/4 cup fresh cilantro, chopped; 2/3 cup nonfat Greek yogurt; 1 1/2 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

In a small pot, combine the rice and about half of the water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when tender and water is absorbed.
While the rice cooks, heat the oil in a skillet over medium heat. Add the onion and cook for 6 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the garam masala, turmeric, cumin, and salt to the skillet. Stir constantly for 1 minute to toast the spices without burning.
Stir in the crushed tomatoes, the rest of the water, and the chickpeas. Simmer for 10 minutes, mashing a few chickpeas with the back of a spoon to thicken the sauce, until it reaches a gravy-like consistency. Done when sauce is thickened and saucy.
Remove the skillet from the heat. Stir in the Greek yogurt and lemon juice until creamy and well combined. Serve the chickpea curry over the steamed rice and garnish with cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes