Roasted Tomato and Chickpea Curry

August 2006
Roasted Tomato and Chickpea Curry

by 3 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3/4 pound ground turkey or chicken
  • 2 tablespoons curry powder, preferably Madras
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 2 1/2 cups Roasted Tomatoes, coarsely chopped
  • 2 15 ounce cans  chickpeas, drained
  • 1 cup chicken broth
  • Salt and freshly ground pepper
  • Zest of 1/2 lemon (about 2 teaspoons), optional
  • 1 1/2 cups plain yogurt
Directions
  1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes. Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the turkey is browned and cooked through, about 6 minutes. Add the roasted tomatoes, chickpeas, chicken broth, 1 teaspoon of salt, 1/4 teaspoon of pepper and the lemon zest. Cook the curry over medium-low heat for 10 minutes more, stirring occasionally.
  2. Reduce the heat to low and stir in the yogurt, cooking until just heated through. Season the curry to taste with salt and pepper.
Tip Make it your own
  • Serve this curry with rice as a main course, or in pita bread for lunch.
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