It IS The Easiest!

This morning I needed an easy to put together dinner that would also be quick to reheat after work.  However, there wasn't a lot for me to work with; other than basics, the refrigerator was looking a little bare.  Except for the garbanzo beans left over from making hummus. After a quick Internet search I ended up with an interesting-sounding recipe from Martha Stewart that turned into my main dish.

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

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.

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