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Categories:
canola oil onion gingerroot garlic Garam Masala brown mustard seeds cayenne light coconut milk jalapeno pepper sugar ground turmeric chickpeas tomatoes tomato sauce fresh cilantro
Viewed: 7 - Published at: 4 years agoIngredients
- 1 tablespoon canola oil
- 1 cup onion, chopped
- 1 tablespoon gingerroot, peeled and minced
- 1 garlic clove, minced
- 2 teaspoons garam masala
- 1 12 teaspoons brown mustard seeds
- 14-12 teaspoon cayenne
- 12 cup light coconut milk
- 1 tablespoon jalapeno pepper, seeded and chopped
- 1 teaspoon sugar
- 12 teaspoon ground turmeric
- 2 (15 1/2 ounce) cans chickpeas, rinsed and drained
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 3 tablespoons fresh cilantro
Method
- Heat oil in large nonstick skillet over med heat.
- Add onion, ginger, and garlic, cook 5 minute Stir in garam masala, mustard seeds, and cayenne; cook 2 min, stirring frequently.
- Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.
- Reduce heat and simmer 35 min, stirring occasionally.
- Remove from heat and stir in cilantro.
