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+ servings

Fat-blocking golden chickpea curry

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Sides/Curries
Cuisine Indian
Servings 6 servings

Ingredients
  

  • 1 medium serrano pepper, cut into thirds
  • 4 large cloves garlic
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1 medium yellow onion, chopped (1-inch)
  • 6 tablespoons olive or grapeseed oil
  • 6 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 1/2 cups no-salt-added canned diced tomatoes, with their juice (from a 28-ounce can)
  • 3/4 teaspoon kosher salt
  • 2 15-ounce cans chickpeas, rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro, for garnish

Instructions
 

  • Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again
  • Add onion; pulse until finely chopped, but not watery.
  • Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  • Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes.
  • Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
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