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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. —Jemima Madhavan, Lincoln, Nebraska
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    3 servings

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

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.
Nutrition Facts
1 each: 475 calories, 11g fat (1g saturated fat), 0 cholesterol, 932mg sodium, 82g carbohydrate (8g sugars, 9g fiber), 12g protein.

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Reviews

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Average Rating:
  • Tanya
    Mar 11, 2020

    No comment left

  • robertalea
    Feb 25, 2019

    Loved by a teen and a small child, hubby said too sweet. This was amazing considering it was our first vegetarian dish and a hit with the kids. I used microwave pouch rice and used 1c water and simmered 15 minutes. Great flavor and very aromatic.

  • caree929
    Aug 3, 2015

    This was very yummy! When I make it again, I'll use less water for the curry and no lemon juice as that gave an unpleasant flavor to the curry. But otherwise, the two together were wonderful and a fantastic way to use up some mint from my Aerogarden!

  • keverwann
    Mar 2, 2011

    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!!!

  • dmoehring
    Jan 25, 2011

    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.

  • nicestofthedamned
    Dec 31, 2010

    Perfect weeknight vegetarian dish.

  • mzivich
    Dec 28, 2010

    No comment left

  • lwriston
    Sep 22, 2010

    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.

  • rajiv123
    Aug 29, 2010

    No comment left

  • susan mitchell
    Aug 25, 2010

    No comment left