How To: Make quick Indian-style chickpea vegan curry

Love curry? Why not try cooking curry at home instead of spending dough at the local Indian restaurant? But forget about the curry powder. It's a total misnomer when dealing with authentic Indian curries, so put it down. In fact, throw it away. You'll never need it again! Curry is not one powdered spice, but a blend of many aromatic herbs and spices.

Madhu Gadia, author of "The Indian Vegan Kitchen", shows you how she prepares this last-minute standby vegan dish. Amongst the spices in Madhu's curry is asafetida - a natural digestive aid that helps the body process the fiber in the chickpeas. This quick dish includes tomatoes, onions, spices and chickpeas that are simmered for 10 minutes. Madhu suggests serving the curry with rice and a salad.

Makes 8 servings (¾ cup each)

* 2 tbsp canola oil
* 1/8 tsp asafetida powder
* 1 tsp cumin seeds
* 1 large onion, chopped
* 2 medium tomatoes, chopped
* 2 tsp minced ginger
* ½ tsp cayenne pepper
* 2 tsp ground coriander
* ½ tsp turmeric
* ½ tsp salt
* 2 (16-oz) cans chickpeas, rinsed
* 3 cups water
* ½ tsp garam masala
* 2 tsp lemon juice
* 2 tbsp cilantro, chopped

Nutrition information per serving: Calories: 156; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 22 g; Protein: 6 g, Fiber: 6 g, Sodium: 297 mg