East Indian Curried Chick Peas & Tomatoes

recipe

Prep Time 10 MIN

Cook Time 16 MIN

Serves 4

Aylmer® Accents® Original Petite Cut

+ Onion + Vegetable Oil + Curry Powder + Chick Peas + Basmati Rice + Garlic + Ginger Root

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 1/2 tbsp minced fresh gingerroot
  • 1 clove garlic, minced
  • 1 tsp curry powder
  • 1 can (540 mL) chick peas, drained and rinsed
  • 1 can (540 mL) Aylmer® Accents® Original Petite Cut Tomatoes
  • 2 tbsp chopped cilantro
  • Cooked basmati rice (or naan bread)

Directions:

  1. Heat oil in large frypan; cook and stir onion 5 minutes.
  2. Stir in gingerroot, garlic, and curry powder; cook and stir 3 minutes.
  3. Stir in chick peas.
  4. Add tomatoes; bring to boil, reduce heat and simmer uncovered 8 minutes.
  5. Sprinkle with cilantro. Serve with basmati rice or naan bread.
  6. Tip: If desired, use Tikka curry paste in place of curry powder

Product(s) Needed