Thursday, November 6, 2008

Chickpea Curry Bowls

I found this to be a great use of pantry items and a very budget friendly meal.  The ingredients were all items that I had on hand and combing them together developed a full-flavored, hearty and healthy meal.  Enjoy!

foodblog 056 

  • 1 cup brown basmati rice
  • 2 cups water
  • Salt and ground black pepper, to taste
  • 1 tablespoon EVOO
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons curry powder
  • 1 cup plain yogurt
  • 1 14.5-ounce can diced tomatoes, drained
  • 2 14.5-ounce cans chick peas

In a medium saucepan over medium-high heat, combine rice, water and salt. Bring to a boil then reduce heat. Simmer, covered, 15-20 minutes, until rice is tender and liquid is absorbed.

Once the rice is going, place a large skillet over medium-high heat with 1 turn of the pan EVOO and add the onion.  Cook, stirring occasionally, for 7 minutes.

Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes and chickpeas then remove from heat.

Adapted from Rachael Ray recipe

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