Ingredients
1 c. brown rice
2 tbsp. extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 small bell peppers (yellow, red, or orange), seeded and thinly sliced
3 cloves garlic, minced
piece fresh ginger, peeled and grated
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. turmeric
kosher salt
Freshly ground black pepper
1 15-oz. can chickpeas, drained and rinsed
1 14.5-oz. can chopped tomatoes and juices
1/4 c. freshly chopped cilantro, plus more for serving
Preparation
Step 1In a medium saucepan, combine rice and 1 3/4 cup water and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and keep covered until ready to eat. Step 2Meanwhile, make curry: In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook, stirring occasionally, until soft, 7 to 8 minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add curry powder, cumin, cinnamon, coriander, and turmeric and cook, stirring constantly, until fragrant, 2 minutes. Season with salt and pepper.Step 3Stir in chickpeas and tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered, until thickened, 10 minutes. Stir in cilantro and season with salt and pepper.Step 4Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.
