I made this for Meatless Monday dinner last night, so it’s obviously vegetarian. But I have to say, the spices and flavors lend themselves really easily to modification, especially in terms of adding meat, and specifically, everyone around our table (well, the adults) agreed that the best meat addition would be lamb. So think about that possibility as you consider this one, because this is fantastic meatless, but lamb would be ah-may-zing in it.
That said, this is really just a lovely little easy weeknight dinner. It warms the belly, but it’s not heavy at all. And if you’re into that Meatless Monday thing, this is a real winner. The veggies and the grain component are also pretty interchangeable. In fact, the inspiration for this dinner was this recipe, which used spinach (I used peas) and quinoa (I used Arborio rice). There were a few other modifications I made, so that recipe really was just a guideline and inspiration. Ultimately, I didn’t think it was a proper curry, so that’s why I’m calling my version curried. Anyway, here you go.
WHAT YOU NEED
* vegetable oil
* 1 small yellow onion, chopped
* ~1 clove of garlic (or more), minced
* 1T ginger paste (or the same amount chopped fresh ginger)
* 1T curry paste
* 1T garam masala (this can be found in most spice aisles at the regular grocery store)
* 1.5-2C vegetable stock
* 1 small can diced tomatoes
* 2 small sweet potatoes, diced
* 14oz can chickpeas, rinsed and drained
* 1/2t salt
* 1/4t pepper
* 1C Arborio rice
* ~1C frozen sweet peas
* 1 lime, juiced
* 2T chopped, fresh cilantro
WHAT TO DO
Chop your onion, then heat about 2 tablespoons of vegetable oil over medium heat in a large saucepan or stock pot. Add the onion, garlic, ginger paste, curry paste, and garam masala to the pot, and stir occasionally as the onions soften, cooking for about 5 minutes. Meanwhile, dice up your sweet potatoes. When the onion is soft but not yet browning, bring the heat up to medium-high, add 1.5 cups vegetable stock, the diced tomatoes, the sweet potatoes, the rinsed chickpeas, the salt, and the pepper. Bring it up to a boil, then reduce heat, and add the rice (uncooked). Give it a stir, then cover the pot and let the whole thing simmer for about 20 minutes. Periodically check in as it cooks, and if the liquid appears to have been absorbed, add the remaining 1/2 cup of stock (or water). After about 20 minutes, add in the peas (frozen) and the chopped cilantro, and squeeze the lime into the pot. Stir to blend.
I found individual-sized naan bread at the grocery store and toasted those up to serve alongside this dish. I also served it with an optional creme fraiche topping and lime wedges.
(Here‘s the link to the inspiration recipe again, if you’re interested.)