Curry in a hurry
Why I Love This Recipe
Ingredients You'll Need
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
Bring water to a boil in a large pan, add rice, reduce to a simmer and cook 45-50 minutes.
Heat the oil in a large pan.
Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.
Add the garlic and ginger and cook until fragrant, about a minute.
Add the tomatoes, hot sauce, chickpeas and water and and bring to a boil. Reduce the heat and simmer, covered about 10-15 minutes.
