More Great Recipes: Curry | Dinner | Egg-Free | Indian

Curry in a hurry

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Serves 4 | Prep Time 20 | Cook Time 60

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)


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.

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