This is a new favorite at our house. I ventured out and made something "Indian-ish". I'm not overly crazy about Indian food in general, so I was curious about this dish and if I would even like it. I loved it. And what's best, besides the fact that it's healthy - it's so stinkin' easy! It keeps well, and while most things are best the first go-around - this is one of those dishes that is even better on day 2 because the flavors have really had a chance to mingle!
Easiest Indian Stew
Active time: 10
Cook Time: 25 (if your grain is already made) to 40 min (if you have to cook the brown rice)
Total time: 35 to 40 min
Serving Suggestions: Steamed broccoli or a salad with some naan or whole wheat tortillas.
What you'll need:
- 1 1/2 cup dry brown rice OR enough quinoa or millet to yield 3-4 cups
- 3 cups water
- 1 TBLS olive oil
- 1 1/2 cups diced onion
- 5 cups cubed eggplant (optional but HIGHLY recommended! It takes the dish to "amazing")
- 2 tsp minced garlic
- 1 TBLS your favorite curry powder
- 1 tsp ground ginger
- 1 14oz can diced tomatoes, with juice
- 2, 8oz cans tomato sauce OR 1 14oz can
- 2 14oz cans chickpeas, rinsed and drained
- 1 TBLS lime juice
- Plain yogurt OR sour cream for garnish (optional)
What you'll do:
- Cook your rice or grain.
- Meanwhile, chop and mince.
- Heat oil in a large skillet or medium saucepan.
- Saute onion and eggplant in skillet or saucepan until eggplant is tender and onion is translucent, about 15 minutes. Add garlic and saute another 3 minutes.
- Add the curry and ginger and stir for 1 minute.
- Add tomatoes, tomato sauce, and chickpeas.
- Bring to a boil, reduce heat, cover and simmer about 10 minutes.
- Stir in the lime juice.
- Serve over a good spoonful of the grain and top with yogurt if desired.