MINTED RICE WITH GARBANZO CURRY

Minted Rice with Garbanzo Curry image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 20

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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

Steps:

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 : Calories 475 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 82g carbohydrate (8g sugars, Fiber 9g fiber), Protein 12g protein.