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Rating: 4.14 stars
74 Ratings
  • 5 star values: 34
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 0

Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.

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  • Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Nutrition Facts

246 calories; protein 8.5g; carbohydrates 42.6g; fat 5.4g; sodium 1007.4mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2010
really really good and very easy to prepare. I used ground cumin instead adding after cooking the onions 5 minutes and also added 8 0z. of yogurt at the end cooking maybe 5 minutes. Read More
(20)

Most helpful critical review

Rating: 3 stars
03/16/2011
Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes. Cooked thoroughly. Added beans and used an immersion blender to puree a little bit. I then added (1) 14oz can of lite coconut milk. Cooked a little further. Tasted it to check to see if it needed anything. I added a couple more shakes of garam masala. Simmered on the stove for another 10 minutes. Served over rice. Only giving it 3 stars b/c as written I think it needs some tweaking. Possibly 4 stars with my tweaking. Thanks for sharing ! Read More
(22)
74 Ratings
  • 5 star values: 34
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 0
Rating: 3 stars
03/16/2011
Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes. Cooked thoroughly. Added beans and used an immersion blender to puree a little bit. I then added (1) 14oz can of lite coconut milk. Cooked a little further. Tasted it to check to see if it needed anything. I added a couple more shakes of garam masala. Simmered on the stove for another 10 minutes. Served over rice. Only giving it 3 stars b/c as written I think it needs some tweaking. Possibly 4 stars with my tweaking. Thanks for sharing ! Read More
(22)
Rating: 5 stars
01/13/2010
really really good and very easy to prepare. I used ground cumin instead adding after cooking the onions 5 minutes and also added 8 0z. of yogurt at the end cooking maybe 5 minutes. Read More
(20)
Rating: 4 stars
01/13/2010
This was very good though I did make some modifications to it: I tried to roast the cumin seeds as directed but I didn't have much luck with that so I ended up scooping them out of the pan and using cumin powder instead. After I followed the recipe I didn't like the flavor too much (I felt I could still taste the "canned" flavor of the chickpeas) so I added 2 tablespoons of tomato paste and some more cumin and curry. I'll admit that the first night it was... ok. The second day it was better and the third day WOW it was great. I really loved the texture that came from putting the tomatoes and onions in the blender. I wasn't sure it would be worth the effort but it actually gave the sauce a nice smoothness that I really enjoyed. I will definitely try it again (with no changes) and see how it goes! Read More
(12)
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Rating: 3 stars
03/29/2010
My husband is not a fan of vegetarian so I added ground beef. I did not have cumin seeds rice flour or garbanzo beans. I substituted cumin powder white flour and navy beans. It turned out a little bland but it hit the spot! I will be making it again. Read More
(8)
Rating: 5 stars
01/26/2010
LOVED this! I pretty much made it as the recipe calls, except I didn't have cumin seeds or fresh ginger (but I am pleased with the taste I got from the powdered substitutes). I also really like cilantro, so I at least doubled the amount. And because I had some chicken, I threw some of that in there, too. I will TOTALLY be making this again! Read More
(7)
Rating: 5 stars
10/15/2011
This was delicious and exactly what I was looking for! I used ingredients that I had on hand- like a 14 oz. can of fire roasted tomatoes with garlic for the tomatoes ground cumin and ginger and regular all purpose flour. It was simply delicious over jasmine rice and economical too. I will definitely be making this often. Read More
(7)
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Rating: 5 stars
01/14/2010
i was having a lazy day looking for something easy and found that i had all the ingredients for this already. Instead of blending things I just threw everything in the skillet together so it came out chunkier and less sauce-like. since my spices have been in the cabinet for years i decided to try 3 tsp of cumin seeds and 3 tsp of the curry powder. I had an extra tomato I wanted to get rid of so I threw it in on top of the other 2. It looked a little dry so I added a splash of water. not exactly like you get in a restaurant but the flavor is perfect and this recipe was just what i needed to get a general idea of how to make the dish. i served it over orzo since rice takes forever to cook. hallelujah for quick easy lazy-day recipes! Read More
(5)
Rating: 5 stars
02/17/2011
Another hit. Used a dry pre-mix of curry spices and canned diced tomatoes. I'm convinced that the curry mix makes it. Also used tapioca flour instead of rice and 1/2 inch of ginger. Not as tomato-y as I'm used too but that'll be fixed next time with addition of tomato paste. Read More
(5)
Rating: 5 stars
05/09/2011
Freezes & reheats really well! Read More
(5)