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Gluten-Free Chick Pea and Tomato Curry
Gluten-Free Chick Pea and Tomato Curry
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Prep Time:
30 minutes
Total Time:
30 minutes
Whip up a quick and flavorful curry with beans and fire-roasted tomatoes for a satisfying meatless meal in just 30 minutes.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped gingerroot
  • 1 tablespoon gluten-free curry powder
  • 2 cans (15 oz each) gluten-free chick peas, drained, rinsed
  • 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
  • 1/2 cup finely chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • Hot cooked rice, if desired
  • Plain yogurt, if desired
Instructions:
  • In a 3-quart saucepan over medium heat, sauté onion, garlic, gingerroot, and curry powder in oil for about 2 minutes until onion is tender, stirring frequently.
  • Add chickpeas and tomatoes to the mixture and bring to a boil. Lower the heat and simmer for 15 minutes without covering, stirring occasionally. Finally, mix in cilantro, lemon juice, and salt.
  • Serve the dish on a bed of fluffy rice and generously dollop each portion with creamy yogurt.

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