Curry in a hurry
INGREDIENTS
  • Cooking Time: 60
  • Servings: 4
  • Preparation Time: 20
  • 2 C water
  • 1 C brown rice
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 2 tablespoons curry powder
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon ginger (chopped)
  • 1 (14 ounce) can diced tomatoes
  • 2 tsp hot sauce
  • 1 can chickpeas (rinsed and drained)
  • 1 cup water
  • salt to taste
  • 1/4 cup cilantro (chopped)
DIRECTIONS
  1. Bring water to a boil in a large pan, add rice, reduce to a simmer and cook 45-50 minutes.
  2. Heat the oil in a large pan.
  3. Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.
  4. Add the garlic and ginger and cook until fragrant, about a minute.
  5. Add the tomatoes, hot sauce, chickpeas and water and and bring to a boil. Reduce the heat and simmer, covered about 10-15 minutes.