Curries are one of my favorite things to cook. They are generally a dump-it-in, let-it-cook sort of meal, they can be adapted to use up whatever’s leftover in your fridge…and they are downright tasty!! This curry is one of my go-to recipes. It’s a really solid main course which tastes even better the next day. I often make this when I need to take a meal to someone as it’s easy to transport & freezes well. Enjoy!
Ingredients
- 4 T ghee or olive oil
- 1 lg onion, chopped
- 2 cloves garlic, minced
- 1″ piece ginger, minced
- 1 t chili powder
- 1 t cumin seeds
- 1 T curry powder
- Salt & Pepper
- 1-1/2 c rice (basmati or other…I often use brown rice)
- Chicken stock, boiling
- For basmati rice – 1-1/2 c
- For brown rice – 3-1/2 c
- 14 oz can tomatoes, chopped
- 15-1/2 oz can garbanzo beans, drained & rinsed
- 3/4 c dried fruit (apricots, cranberries, raisins, peaches…whatever you like!)
- 1 red bell pepper, diced
- 3/4 c frozen peas
- 1/4 c nuts, chopped (almonds, pistachios, pine…again, whatever you like!)
- 1/4 c seeds (sunflower, pumpkin…and again, whatever you like!)
- Cilantro, chopped
- Plain yogurt for serving
Heat oil in large sauté pan. Add onion & stir until softened, about 3 min.
Stir in garlic, ginger, chili powder, cumin seeds, curry powder & rice. Cook, stirring, to completely coat rice with oil & spices, about 2 min.
Pour in boiling stock, tomatoes, salt & pepper. Stir frequently & bring to a boil. Reduce heat, cover, & simmer until rice is cooked & liquid is absorbed (15-20 min for basmati; 35-40 min for brown rice).
Add garbanzo beans, dried fruit, bell pepper, peas, nuts & seeds & simmer for 10 min.
Top with cilantro & serve with a dollop of yogurt. Enjoy!