Ingredients
1 tablespoon extra-virgin olive oil
1 recipe Curry Powder
1 large onion, cut into 1/4-inch-wide slivers
2 tablespoons freshly grated ginger
4 cloves garlic, minced
1/2 cup chopped fresh cilantro, plus more for garnish
One 28-ounce can whole tomatoes
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
Two 15 1/2-ounce cans chickpeas, rinsed, drained
1 tablespoon freshly squeezed lemon juice
1 cup plain nonfat yogurt
Preparation
Heat olive oil in a large saucepan over medium-low heat. Add curry powder; cook until fragrant, about 1 minute. Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes. Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes. Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Just before serving, stir in yogurt.
