Rating: 4 stars 4.1
74 Ratings
  • 5 star values: 34
  • 4 star values: 23
  • 3 star values: 11
  • 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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