Easiest Indian Stew

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

Serves 6

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.