Saturday, December 5, 2009

Tomato Garbanzo Bean Curry

1 T Olive Oil
1 C Chopped Onion
1 T Minced Ginger (available in a tube in the herb section of the grocery store)
2 T Garam Masala
2 t Brown Mustard Seeds
1/4 t Cayenne 0r more if desired
1 Can Coconut Milk
1 T Chopped Fresh Jalapeno
1 t Sugar
1/2 t Ground Turmeric
3 15 ounce Cans Garbanzo Beans
1 28 ounce Can Diced Tomatoes
1 8 Ounce Can Tomato Sauce
4 T Fresh Cilantro, Chopped


Heat oil in a large skillet over medium heat. Add onion, ginger and garlic, cook 5 minutes. Stir in garam masala, mustard and cayenne, cook 2 minutes, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro, bring to a boil.

Reduce heat and simmer for 35 minutes, stirring occasionally. Remove from heat, stir in cilantro. Garnish with a dollop of Greek yogurt and cilantro. Great over rice!

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