Red lentil, garbanzo and carrot curry

img_99012 tbsp vegetable oil or ghee
1 small yellow onion, diced
3 garlic cloves, minced
1 inch piece fresh ginger, minced (or 1 tsp dry)
1 tsp turmeric
1 tsp cumin powder
3 tsp curry powder
1 tsp garam masala
1 28 oz can diced tomatoes
1 14 oz can garbanzo beans
2-3 cups vegetable or chicken broth
1 1/2 cups red lentils
3 medium carrots, chopped (1 1/2 cups)

fresh cilantro and yogurt, to serve
cooked brown rice and/or naan to serve

In a large pot, heat the oil or ghee. Sautee onion until translucent, about 5 minutes. Add garlic and spices, cook 1 minute. Add tomatoes, beans, broth, lentils and carrots, and bring to a boil. Lower heat to medium and cook until lentils dissolve, about 20 minutes – check to see if additional water is needed.
Serve over rice with cilantro and yogurt.

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