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Minted Rice with Garbanzo Curry

 Minted Rice with Garbanzo Curry
Fluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking.
3 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1 cinnamon stick (3 inches)
  • 2 whole cloves
  • 1/8 teaspoon cumin seeds
  • 2 teaspoons canola oil
  • 1 cup uncooked long grain rice
  • 2 cups water
  • 1/2 cup minced fresh mint
  • GARBANZO CURRY:
  • 1 medium onion, chopped
  • 1 cinnamon stick (3 inches)
  • 1 tablespoon canola oil
  • 1 teaspoon curry powder
  • 1 garlic clove, minced
  • 1/4 teaspoon minced fresh gingerroot
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup minced fresh cilantro

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Minted Rice with Garbanzo Curry (continued)

Directions

  • In a large saucepan over medium heat, saute the cinnamon, cloves and
  • cumin seeds in oil until aromatic, about 1-2 minutes. Add rice;
  • cook and stir until lightly browned. Add water and mint. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until rice
  • is tender.
  • Meanwhile, in a large skillet, saute onion and cinnamon in oil until
  • onion is tender. Add the curry, garlic and ginger; cook 1 minute
  • longer. Add the garbanzo beans, water, tomato sauce, lemon juice and
  • salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6
  • minutes or until slightly thickened. Discard cinnamon; stir in
  • cilantro.
  • Fluff rice with a fork. Discard cinnamon and cloves. Serve with
  • garbanzo curry.
  • Yield: 3 servings.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.