Minted Rice with Garbanzo Curry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Fluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking. Ingredients:
1 cinnamon stick (3 inches) |
2 whole cloves |
1/8 teaspoon cumin seeds |
2 teaspoons canola oil |
1 cup uncooked long grain rice |
2 cups water |
1/2 cup minced fresh mint |
garbanzo curry: |
1 medium onion, chopped |
1 cinnamon stick (3 inches) |
1 tablespoon canola oil |
1 teaspoon curry powder |
1 garlic clove, minced |
1/4 teaspoon minced fresh gingerroot |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 cup water |
1 can (8 ounces) tomato sauce |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 cup minced fresh cilantro |
Directions:
1. In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
3. Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry. Yield: 3 servings.
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