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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Simple indeed, but also healthy and flavorful! Courtesy of *Everyday Food.* Ingredients:
1 tablespoon vegetable oil |
2 teaspoons brown mustard seeds |
1 medium yellow onion, diced small |
1 cup long-grain white rice |
coarse salt, to taste |
ground pepper, to taste |
1 tablespoon red curry paste |
1 cup unsweetened coconut milk (from a 13.5-ounce can) |
1 sweet potato, peeled and cut into 1-inch pieces (about 3/4 pound) |
1 small cauliflower, cut into florets |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
fresh cilantro, for serving |
Directions:
1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1-1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10-15 minutes.
3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
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