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Fluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking.
Nutritional Facts 1 cup rice with about 3/4 cup curry equals 475 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 932 mg sodium, 82 g carbohydrate, 9 g fiber, 12 g protein.
Originally published as Minted Rice with Garbanzo Curry in Taste of Home February/March 2010, p81
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Mar. 02, 2011 by keverwann
We thought each part of the dish (rice and curry parts) were okay separate, but definitely were YUMMY together. These need to be made for the same meal and eaten in the same spoonful.We used 1/8th tsp of the ginger because we only had ground ginger; and it was not over-powering (and I really don't like powdered ginger). Also used 2 Tbsp dried peppermint leaves instead of the fresh mint.My husband said he could taste the mint, but I could only _feel_ it - at the junction of my nasal passage and my mouth. It was a wonderfully aromatic feeling.Great dish Jemima! Thanks to your son for submitting it!!!
We thought each part of the dish (rice and curry parts) were okay separate, but definitely were YUMMY together. These need to be made for the same meal and eaten in the same spoonful.
We used 1/8th tsp of the ginger because we only had ground ginger; and it was not over-powering (and I really don't like powdered ginger). Also used 2 Tbsp dried peppermint leaves instead of the fresh mint.
My husband said he could taste the mint, but I could only _feel_ it - at the junction of my nasal passage and my mouth. It was a wonderfully aromatic feeling.
Great dish Jemima! Thanks to your son for submitting it!!!
Reviewed on Jan. 25, 2011 by dmoehring
I'm a huge meat eater and this was a nice suprise. My 4 year old loved it. I followed the directions and it turned out delicious. I'm going to be making this one again.
Reviewed on Dec. 31, 2010 by nicestofthedamned
Perfect weeknight vegetarian dish.
Reviewed on Sep. 22, 2010 by lwriston
This recipe took me back to when I used to work for an Indian doctor and his wife as a nanny. They would always make extra when cooking so I could experience their foods and this was just wonderul.
Reviewed on Jul. 04, 2010 by vpenn
I loved it
Reviewed on Mar. 11, 2010 by lenfinger
Best rice I've ever eaten! The garbanzos are interesting. I followed the recipe exactly the first time; all I could taste was lemon. The second time I made it, I cut the lemon juice in half and doubled the curry powder. Perfect!
Reviewed on Mar. 09, 2010 by rburtons
The texture of the garbanzo beans were perfect, however, I followed the advice that some of the other users suggested with adding more ginger. That, to me, ruined the dish. If this is your first time making this dish, stick with the recipe and than add more of the ingredients to your liking the second time around. I also didn't use as much cilantro as the recipe called for, and felt like it was still overpowering.
Reviewed on Feb. 10, 2010 by smfeldner
this is a great recipe for anyone new to curry.
Reviewed on Jan. 27, 2010 by matteliz@swbell.net
Next time I might try mixing in the fresh mint AFTER cooking the rice. Also, I used a good deal more ginger, like 2-3 Tablespoons, and it was very good.
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