Chick Pea and Tomato Curry (Gluten Free)

Prep Time:30 Mins | Total Time:30 Mins | Makes:6 servings

Dinner ready in 30 minutes! Enjoy a meatless meal with this simple and delicious curry that features chick peas and tomatoes.

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

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.
Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
Serve over rice. Top each serving with yogurt.

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

: Calories 270; ( Calories from Fat 50 ); Total Fat 6g ( ) Total Carbohydrate 42g ( Dietary Fiber 10g , Sugars 5g ); Protein 12g