adapted from Martha Stewart Everyday Food
This was really easy to make and it definitely spiced up our normal dinner! Tony has been on a curry kick lately and I saw this recipe as a good way to incorporate the spice into a weeknight dinner that we could both eat (i.e. sans meat!). And even better, we already had all of the ingredients in our kitchen. Love that! We will definitely make this again!
Ingredients
1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Salt and pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish (optional)
1/2 cup plain low-fat yogurt
Directions
Cook rice according to package instructions; cover, and keep warm. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry. Simple!
This was really easy to make and it definitely spiced up our normal dinner! Tony has been on a curry kick lately and I saw this recipe as a good way to incorporate the spice into a weeknight dinner that we could both eat (i.e. sans meat!). And even better, we already had all of the ingredients in our kitchen. Love that! We will definitely make this again!
Ingredients1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Salt and pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish (optional)
1/2 cup plain low-fat yogurt
Directions
Cook rice according to package instructions; cover, and keep warm. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry. Simple!
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