Martha Stewart's Easiest Indian Stew
- Number of Servings: 4
Ingredients
1 cup long-grain Brown rice1 Tablespoon evoo1 medium onion, minced2 garlic cloves, finely choppedCoarse salt and ground pepper1 tablespoon curry powder, plus more for garnish1 teaspoon ground ginger3 cups tomato sauce2 cans (15 ounces each) chickpeas, rinsed and drained1 tablespoon fresh lime juice, plus lime wedges for garnish1/2 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.
Cook's Note
Serving Size: 4
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.
Cook's Note
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 307.3
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 987.0 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 10.0 g
- Protein: 14.7 g