Recipes Ingredients Pasta and Grains Rice Recipes Easiest Indian Stew 3.7 (122) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. 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 ½ cup plain low-fat yogurt Directions Cook rice according to package instructions; cover, and keep warm. 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. 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. Cook's Notes Sauteing the ground spices in oil for a minute releases their aroma. Curry powder, an Indian blend of spices, is a timesaving source of layered flavor; ground ginger brings a quick dash of citrusy warmth. Rate it Print