Garbanzo-Tomato Curry

Author:Inspired by Sunset, 2002.12
Yield:4 servings
Category:Main Courses


2 cloves garlic, peeled and minced
1 tbsp. vegetable oil
1 tbsp. curry powder
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1/4 tsp. cayenne (or less to taste)
2 cans garbanzos, rinsed and drained (15 1/2 oz. each)
1 cans diced tomatoes (14 1/2 oz)
1 cups plain nonfat yogurt
onion, peeled and chopped (8 oz)
1 tbsp. minced fresh ginger


  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.
  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.
  3. Serve with yogurt on the side.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 8g12%
Saturated Fat
Trans Fat
Cholesterol 1mg0%
Sodium 457mg19%
Total Carbohydrate 37g12%
Dietary Fiber 8g32%
Total Sugars
Includes Added Sugars
Protein 13g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.