From the latest Cooking Light, trying to get your lycopene in using canned tomatoes. I made this last night and it was AWESOME. It really tasted like something you'd get at an Indian or Thai restaurant. It came together really fast and, unlike most Cooking Light recipes, was both highly flavorful and didn't use too many ingredients that were foreign to my pantry. I made a few substitutions, which I'll list below the recipe.

1 T canola oil
1 c chopped onion (1 small)
1 T minced fresh peeled ginger
1 garlic clove, minced
2 tsp garam masala
1-1/2 tsp brown mustard seeds
1/4 to 1/2 ground red pepper
1/2 c light coconut milk
1 T chopped seeded jalapeno pepper
1 tsp sugar
1/2 tsp ground turmeric
2 (15-1/2 oz) cans chickpeas, rinsed and drained
1 (28-oz) can diced tomatoes, undrained
1 (8-oz) can no-salt-added tomato sauce
3 T chopped fresh cilantro

1. Heat oil in large nonstick skillet over med heat. Add onion, ginger, and garlic; cook 5 min. Stir in garam masala, mustard seeds, and red pepper; cook 2 min, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.

2. Reduce heat and simmer 35 min, stirring occasionally. Remove from heat and stir in chopped cilantro. Serve with rice.

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My substitutions -- I left out the fresh ginger (forgot to buy some), though I sprinkled a little ground ginger on when I added "the remaining ingredients". I used yellow mustard seeds instead of brown. I used cayenne pepper instead of "red ground pepper", and left out the jalapeno entirely (forgot to buy some!). I also left out the tomato sauce because mine seemed to be saucy enough. Enjoy!

Categories: indian, one_dish_meals