
Yields:
4
Prep Time:
35 mins
Total Time:
35 mins
In a hurry for some curry? Of course you are. This recipe is super fast and tasty.
Advertisement - Continue Reading Below
Ingredients
- 1 cup
brown rice
- 2 Tbsp.
extra-virgin olive oil
- 1
small red onion, halved and thinly sliced
- 2
small bell peppers (yellow, red, or orange), seeded and thinly sliced
- 3
cloves garlic, minced
piece fresh ginger, peeled and grated
- 1 tsp.
curry powder
- 1 tsp.
ground cumin
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
ground coriander
- 1/2 tsp.
turmeric
kosher salt
Freshly ground black pepper
- 1
15-oz. can chickpeas, drained and rinsed
- 1
14.5-oz. can chopped tomatoes and juices
- 1/4 cup
freshly chopped cilantro, plus more for serving
Directions
- Step 1In a medium saucepan, combine rice and 1 3/4 cup water and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and keep covered until ready to eat.
- Step 2Meanwhile, make curry: In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook, stirring occasionally, until soft, 7 to 8 minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add curry powder, cumin, cinnamon, coriander, and turmeric and cook, stirring constantly, until fragrant, 2 minutes. Season with salt and pepper.
- Step 3Stir in chickpeas and tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered, until thickened, 10 minutes. Stir in cilantro and season with salt and pepper.
- Step 4Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below