Chick Pea and Tomato Curry

Chick Pea and Tomato Curry

Eat meatless with a simple and delicious dish of beans, fire roasted tomatoes and curry that can be on your dinner table in 30 minutes.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
1
tablespoon finely chopped gingerroot
1
tablespoon curry powder
2
cans (15 oz each) chick peas, drained, rinsed
2
cans (14.5 oz each) Muir GlenĀ® organic fire roasted diced tomatoes, undrained
1/2
cup finely chopped fresh cilantro
1
tablespoon fresh lemon juice
1/2
teaspoon coarse salt (kosher or sea salt)
Hot cooked rice, if desired
Plain yogurt, if desired
  1. In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
  2. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
  3. Serve over rice; top each serving with yogurt.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
For the best flavor, look for cilantro that is very green, fresh looking and aromatic.
Serve-With
Serve with Indian flatbread.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 380mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 10g,
    • Sugars 5g),
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.