The title of the recipe didn't lie; this was the easiest Indian dish I ever put together. It also tasted good, with just the right amount of curry kick. I made a couple of changes (substituted one can of diced tomatoes pureed with a hand blender for two cups of the sauce, and used 2 cups of dried, cooked beans instead of canned). I also used brown rice instead of white, which added to the preparation time, but since I wasn't eating immediately it didn't matter.
Easiest Indian Stew
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil, such as safflower
- 1 medium onion, minced
- 2 garlic cloves, finely chopped
- Coarse salt and ground pepper
- 1 tablespoon curry powder, plus more for garnish
- 1 teaspoon ground ginger
- 3 cups homemade or best-quality store-bought tomato sauce
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 tablespoon fresh lime juice, plus lime wedges for garnish
- 1/2 cup plain low-fat yogurt
Five years ago today: Tag! I'm It!