Martha Stewart's Easiest Indian Stew
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Martha Stewart's Easiest Indian Stew calories by ingredient
Introduction
1 serving = 7 ww pts 1 serving = 7 ww ptsNumber of Servings: 4
Ingredients
-
1 cup long-grain Brown rice
1 Tablespoon evoo
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 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
Tips
Sauteing the ground spices in oil for a minute releases their aroma. Chickpeas, also called garbanzo beans, have a mild, nutty flavor.
Directions
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
