Indian Garbanzo Bean Curry

  • 2 TB vegetable oil or ghee
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 TB chopped fresh ginger
  • 1 tsp curry powder
  • 1/2 tsp cardamom
  • 1 28 oz can diced tomato
  • 1 15 oz can garbanzo beans, rinsed and drained
  • Salt and freshly ground pepper, to taste
  • Fresh cilantro

One of the easiest curries you’ll find, this dish is delicious, fast, and flavorful!  Making it with vegetable oil makes it vegan, but you can use ghee instead if that’s your preference.

Heat the vegetable oil (or ghee) in a large skillet.  When shimmering, add the onion, garlic, ginger, cardamom and curry powder.  Sauté gently until the onion is soft and translucent.  Add the diced tomato and juices and the drained and rinsed garbanzo beans.  Stir to combine and season with salt and pepper.  Cook over medium low heat for 25-30 minutes.  Serve with rice and chopped cilantro.

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