Like we said in our previous post, we’ve been searching extensively for simple 20 minute meals to make together. Now that Declan get’s home a little later than what we are used to, we try to make easy meals (that are also easy to clean up) so we can spend more time together!
We ventured outside of our comfort zone and tried out an Indian dish (we’ve only posted one Indian dish so far) that looked too easy to make. As it turned out, it was quite good after we made a few adjustments to the original recipe from Martha Stewart. So have at it! Plus, if any of our readers are vegetarian or even vegan, this one’s for you!
Quick Indian Stew
We live by a couple Indian restaurants, let’s just say we might be frequenting them less often now that we can make this.
- Servings – 4
- Prep time – 10 minutes
- Cook time – 15 minutes
- 1 cup rice
- 1 medium onion, minced
- 2 garlic cloves, finely chopped
- 1-2 tablespoon curry powder, depending on your taste preferences
- 1 teaspoon ground ginger
- 3 cups tomato sauce (about 1 large can or 1.5ish smaller cans)
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1/2 cup water
- 1 teaspoon chili powder
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice (about half a lime)
- 1 tablespoon plain low-fat yogurt
1. Cook your rice, set aside and cover to keep warm. (Tip to save time: heat up leftover rice or pick up some plain white rice at a Chinese take-out place on your way home! Remember 1 cup uncooked = 2 cups cooked rice)
2. In a large pan over medium heat, heat some olive oil and sauté the onion and garlic until onion becomes tender, about 5 minutes. Add a pinch of salt and pepper.
3. Stir in the cumin, ginger, and chili powder and cook for about a minute or until fragrant.
4. Add in the tomato sauce, water, chickpeas, and brown sugar. Bring to a boil and simmer uncovered for 10 minutes or until sauce has slightly thickened.
5. Serve over rice with a dollop of yogurt and a lime wedge to cool things down, and enjoy!