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Easy Chickpea Curry

This meal comes together especially easily when using extra roasted vegetables reserved from Cauliflower Steaks with Roasted Pepper and Tomato Salad. If you haven't made that recipe, simply roast 1 cup of cauliflower florettes and 1 1/2 pints of grape or cherry tomatoes.

  • prep: 20 mins
    total time: 35 mins
  • servings: 4
Photography: Standard

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Ingredients

Cook's Note

Spice It Up: Briefly toasting curry powder with other aromatic ingredients before adding liquid intensifies the flavors of the spice blend.

Directions

  1. Step 1

    Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry.

Source
Everyday Food, January/February 2012

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