RECIPE: Chickpea and tomato curry

This curry recipe is quick to make and only 270 calories.


by Fiona Day |
Published on

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.

Stir in chick peas and tomatoes.

Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally.

Stir in cilantro, lemon juice and salt.

Serve over rice; top each serving with yogurt.

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