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!
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
246 Calories
Recipe Instructions
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.
Ingredients
1 teaspoon salt
1 onion, chopped
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon chopped fresh cilantro
2 tomatoes, diced
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 tablespoon rice flour
1 (1 inch) piece fresh ginger, peeled and roughly chopped
