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Chick Pea and Tomato Curry (Gluten Free)

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Chick Pea and Tomato Curry (Gluten Free)
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Dinner ready in 30 minutes! Enjoy a meatless meal with this simple and delicious curry that features chick peas and tomatoes.
Dec 21, 2011

Ingredients

  • 1 tbsp (15 mL) olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • 3 cloves garlic, finely chopped
  • 1 tbsp (15 mL) finely chopped gingerroot
  • 1 tbsp (15 mL) curry powder
  • 2 cans (19 oz/540 mL each) chick peas, drained, rinsed
  • 1 can (28 oz/796 mL) diced tomatoes, undrained
  • 1/2 cup (125 mL) finely chopped fresh cilantro (also known as coriander)
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/2 tsp (2 mL) coarse (kosher or sea) salt
  • Hot cooked rice, if desired
  • Plain yogurt, if desired

Steps

  • 1
    In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, gingerroot and curry powder; cook 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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

270 Calories, 6g Total Fat, 12g Protein, 42g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 6 servings
Calories
270
Total Fat
6g
Total Carbs
42g
Dietary Fiber
10g
Sugars
5g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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