Amazon 728x90 top

Martha Stewart's Easiest Indian Stew

From: Main Course by Martha Stewart

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. Curry powder, an Indian blend of spices, is a timesaving source of layered flavour; ground ginger brings a quick dash of citrusy warmth.

Prep: 15 minutes
Total: 25 minutes

Serves 4
 
Ingredients:
  • 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
  
Directions:

Cook rice according to package instructions; cover, and keep warm.

While the 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.

Helpful Hint:

Sautee-ing the ground spices in oil for a minute releases their aroma. Chickpeas, also called garbanzo beans, have a mild, nutty flavour.

Buy books by Martha Stewart