Chick Pea and Tomato Curry

Chick Pea and Tomato Curry

Enjoy this curry made with Progresso® chick peas and Muir Glen® organic tomatoes – a delicious dinner ready in 30 minutes.

  • Minutes Prep Time
  • Minutes Total
  • 6 Recipe Yield
  • In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, gingerroot and curry powder; cook about 2 minutes, stirring frequently, until onion is tender.
  • Stir in chick peas and tomatoes. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
  • Serve over rice. Top each serving with yogurt.


  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped gingerroot
  • 1 tablespoon curry powder
  • 2 cans (15 oz each) Progresso™ chick peas (garbanzo beans), drained, rinsed
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/2 cup finely chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse (kosher or sea) salt
  • Hot cooked rice, if desired
  • Plain yogurt, if desired

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