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Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband’s favorite!
Ingredients
- 2 tomatoes, diced
- 1 onion, chopped
- 1 (1 inch) piece fresh ginger, peeled and roughly chopped
- 1 tablespoon rice flour
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon chopped fresh cilantro
Directions
Step 1
Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
Step 2
Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 246 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Sodium1007mg | 44% |
| Total Carbohydrate43g | 15% |
| Dietary Fiber8g | 30% |
| Total Sugars4g | |
| Protein9g | |
| Vitamin C19mg | 96% |
| Calcium74mg | 6% |
| Iron3mg | 16% |
| Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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