Chickpea Curry

3" chunk fresh ginger, peeled
6 large garlic cloves
1 T. unsalted butter
1 large white or yellow onion, chopped
1/2 c. minced fresh cilantro
1 T. Madras-style curry powder
1 T. ground cumin
2 t. ground coriander
2 t. ground turmeric
Pinch of cayenne pepper
4 large tomatoes, peeled, seeded, and chopped
1 Granny Smith apple, peeled, cored, and diced
3 c. cooked chickpeas, drained (and rinsed, if canned)
1 T. fresh lemon juice
1/4 c. raisins
2 T. unsweetened shredded coconut
1 c. plain low-fat yogurt, plus more to taste
Hot cooked rice, preferably jasmine or basmati

Finely grate the ginger and garlic with a cheese grater.

Heat the butter in a medium skillet, and saute the ginger, garlic, onion, cilantro, curry powder, cumin, coriander, turmeric, and cayenne pepper over medium-low heat until the onion is soft and translucent, about 10 minutes.

Stir in the tomatoes, apple, and chickpeas, and cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew, about 20 minutes.

Add the lemon juice, raisins, and coconut, and simmer, uncovered, stirring occasionally, for 5 minutes, just to thicken and blend.

Turn off the heat, stir in the yogurt, cover, and let rest for 10 minutes before serving.

Serves 4.

Adapted from Almost Vegetarian, p. 156.