Easiest Indian Stew

A new favourite dish

I absolutely love Everyday Food magazine from Martha Stewart. We have found some absolute gems and this receipe is from the December 2008 magazine. It's yummy! Completely vegetarian. Oh, did I forget to mention that it was fast? Yep—as long as you are organized (not always the case for us)—you can have this ready in under half an hour.  I copied the recipe from the web site, but here's the link if you'd like it.

Serves 4

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil, such as safflower
• 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 homemade or best-quality store-bought 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

Directions

1. Cook rice according to package instructions; cover, and keep warm.
2. 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.
3. 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.