A basic vegetarian curry. It really doesn't get much easier than this. Why would you ever order takeout again?
What you will need
2 cloves Garlic
1 Tbsp Cooking Oil
1 Tbsp Turmeric
1 tsp Chili Powder
1 tsp Garam Masala
14 oz. can Diced Tomato
2 cans Chickpeas
Salt, as needed
1 bunch Cilantro
Basmati Rice(Nutritional facts 100 calories, 3.19 g fat, 16.02 g carbohydrates, 2.83 g protein, 0 mg cholesterol, 365 mg sodium)
How to cook
Peel garlic cloves and chop or grate to a fine paste.
Peel ginger with a spoon and grate or chop to a fine paste.
Heat some oil (whatever oil you usually cook with) in a saucepot over medium heat.
Stir in the crushed garlic.
Stir in the grated ginger.
Add the turmeric.
Add the chili powder.
Add the garam masala. Stir, scraping the bottom of the pan to keep anything from getting stuck to the bottom of the pan. Give the spices, garlic and ginger a few seconds to toast before moving onto the next step.
Add the crushed tomatoes.
Add the chickpeas.
Season as needed with salt and lemon juice.
Serve with your favorite rice. Most grocery stores carry microwaveable rice these days that's really not bad. It's a little expensive, but ready in just a few minutes.
Add a few sprigs of cilantro for visual effect.