Garbanzo-Tomato Curry

• 1 onion (8 oz.), peeled and chopped
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, peeled and minced
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cayenne (see notes)
• 2 cans (15 1/2 oz. each) garbanzos, rinsed and drained
• 1 can (14 1/2 oz.) diced tomatoes
• Salt
• About 1 cup plain nonfat yogurt

1. In a 10- to 12-inch frying pan over medium-high heat, stir onion, ginger, and garlic in oil until onion just begins to brown, 5 to 8 minutes. Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds.
2. Add garbanzos and tomatoes (including juice). Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to blend flavors, about 5 minutes. If mixture is thicker than desired, stir in a little water to thin. Add salt to taste. Spoon into serving dishes.
3. Serve with yogurt on the side.

onion, fresh ginger, garlic, vegetable oil, curry powder, cumin seeds, mustard seeds, cayenne, garbanzos, tomatoes, salt, nonfat yogurt

Taken from www.myrecipes.com/recipe/garbanzo-tomato-curry (may not work)