I wanted to make something healthy, tasty, quick, budget friendly, kid proof and vegetarian – that’s too much requirements when planning my menu for the week. This recipe from Martha Stewart‘s delivered what I wanted in all aspects. I followed the recipe pretty close with some minor changes.
The description of the stew is as follows:
“A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. Curry powder, an Indian blend of spices, is a time saving source of layered flavor.”
In my version, I am using tomato paste, instead of tomato sauce. I also used fresh ginger instead of ground ginger. I prefer the fresh flavor more than the ground. I am also using Madras curry, which can be found in Middle Eastern/Indian Grocery Stores. Here is the link to the madras curry used in this recipe.
The curry I bought was not too strong so the kids were fine eating it. Not only did my kids eat it, but my neighbor’s 2 year old and 4 year old joined us for the eating feast as well.
It felt great sitting at the dinner table and not to worry about our kids not liking their food.
- 1 cup long-grain white rice
- 2 tbsp. vegetable oil, such as safflower
- 1 medium onion, minced
- 2 garlic cloves, finely chopped
- coarse salt and ground pepper
- 1 tbsp. curry powder, plus more for garnish
- 1 tsp. fresh zested ginger
- 3 tbsp tomato paste
- 3 cups water
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 tbsp. fresh lime juice, plus lime wedges for garnish
- 1/2 cup plain low-fat yogurt (optional)
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.
Optional: Serve with sliced avocados