Serves 4

Prep time 15 min.

Cook time 15 min.


2 Tbsps. unsalted butter, divided

1½ cups diced onion

2 cloves garlic, minced

2 tsps. grated fresh ginger

1½ tsps. curry powder

1 tsp. cumin

2 cans (8oz.ea.) Del Monte® Tomato Sauce

1 can (15oz.) no salt added garbanzo beans, rinsed and drained

1 can (14.5oz.) Del Monte® Sliced Carrots, drained

½ cup nonfat plain Greek yogurt

1 can (8.5oz.) Del Monte® No Salt Added Sweet Peas, drained
[or 1/2 of a 15 oz. can Del Monte® No Salt Added Sweet Peas], drained

1 medium lime, cut into wedges

¼ cup chopped fresh cilantro

salt, optional


  1. Melt 1 tsp. butter in a large nonstick skillet over medium-high heat. Cook onion 7 to 8 minutes or until richly browned, stirring occasionally. Add garlic and cook 15 seconds, stirring constantly. Add remaining butter, ginger, curry and cumin. Cook until fragrant, about 20 seconds, stirring constantly; stir in tomato sauce. Bring to a boil over medium-high heat, cook 2 minutes or until thickened slightly. Stir in garbanzo beans and carrots. Reduce heat to medium low; cover and cook 5 minutes.

  2. Remove from heat. Remove 1 cup of vegetable mixture and place in a medium bowl with yogurt, stir until well blended. Gently stir peas and yogurt mixture into ingredients in the skillet, stir until just blended. Lightly season with salt, if desired. Serve with lime wedges and sprinkle with cilantro.


NOTE: Adding yogurt to a small amount of the vegetable mixture prevents the yogurt from curdling.

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