Easiest Indian Stew

Prep Time:
15 mins
Total Time:
25 mins

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.


  • 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


  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.

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.

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