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
Minted Rice with Garbanzo Curry Recipe photo by Taste of Home
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.
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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.
Reviews
No comment left
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.
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!
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!!!
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.
Perfect weeknight vegetarian dish.
No comment left
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.
No comment left
No comment left