A little of this and that and when that turns into a tasty dinner I am happy! It was delicious on a cold night 🙂
The dish is between a curry sauce and a stew. It isn’t spicy, it is mild due to using Indian style curry powder and not spicy/hot Thai curries.
Chickpea and Apple Curry Stew over Baked Brown Jasmine Rice
- 2 Tbsp canola or vegetable oil
- 1 onion, peeled and chopped fine
- 1 large crisp apple, peeled, cored and chopped fine
- 1 Tbsp granulated garlic (or 3 fresh large cloves diced)
- 1 Tbsp mild curry powder (Indian style)
- 15 ounce can chickpeas (garbanzo beans), rinsed and drained
- 14 ounce can light coconut milk (unsweetened)
- 14.5 ounce can petite diced tomatoes
- 2 Tbsp lower sodium soy sauce
- 1 Tbsp brown sugar, packed
- 1 Tbsp lime juice (bottled or fresh)
- 2 Tbsp cilantro, chopped fine (fresh or freeze-dried)
- Batch Baked Brown Jasmine Rice (Recipe Below)
For the rice –
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.
Heat the oil in a large skillet over medium heat, add the onion and apple, cook until tender and turning golden. (If using raw garlic add in the last-minute or two) Sprinkle the garlic and curry powder on and stir in, cook for a couple of minutes.
Stir in the chickpeas, coconut milk, tomatoes, soy sauce and brown sugar. Bring to a boil, turn to medium-low, cover and let simmer for 10 minutes.
Stir in the lime juice and cilantro, let summer uncovered for 5 minutes more.
Fluff up the rice, divide between bowls and top with the curry.
Serves 3 to 4.