James Carrier
Yield
Makes 4 servings

Notes: If you prefer a very mild curry, reduce or omit the cayenne.

How to Make It

Step 1

In a 10- to 12-inch frying pan over medium-high heat, stir onion, ginger, and garlic in oil until onion just begins to brown, 5 to 8 minutes. Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds.

Step 2

Add garbanzos and tomatoes (including juice). Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to blend flavors, about 5 minutes. If mixture is thicker than desired, stir in a little water to thin. Add salt to taste. Spoon into serving dishes.

Step 3

Serve with yogurt on the side.

Ratings & Reviews

greyout's Review

greyout
January 13, 2013
N/A

JuliaGulia529's Review

JuliaGulia529
January 05, 2011
Very tasty! Easy to make and nice on a cold night. I added chopped green bell pepper for some extra veggies.

shannon9585's Review

portland
October 22, 2009
This was pretty good, but way too spicy using 1/4 tsp of cayenne! I made this as written but I also added one chopped green bell pepper along with the onion. Served with white rice, this made a satisfying meal and was quick and easy to make, but next time I'm definitely curtting down on the cayenne.

portland's Review

shannon9585
October 19, 2009
this dish is delicious and a nice accompaniment to long grain rice. it is simple, easy to make, with a light taste and texture.

loblue's Review

loblue
February 22, 2009
This recipe is so simple and couldn't be more delicious. It is great when you only have a few minutes to makes somthing for dinner. My husband and I usually make this once a week we love it so much!