Garbanzo-Tomato Curry

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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


About 1 cup plain nonfat yogurt

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