Here is a healthy meal you have quick and easy (thats what she said). Set it and forget it. I also pan roasted some boneless skinless chicken thighs and added those on top and it was awesome. I would recommend basmati rice for indian dishes as well.
Makes 6 to 8 servings
This recipe is from Chile Pepper magazine.
2 tablespoons canola oil
1 onion, diced
2 garlic cloves, pinced
1 piece (1-inch) fresh giner, peeled, grated
2 jalapeno pepper, finely diced
1 teaspoon groud cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
Freshly ground pepper
2 teaspoons garam masala (see Note)
2 cans (15 ounces each) chickpeas, drained, rinsed
1 can (28 ounces) tomatoes with juices
Hot cooked rice Combine all ingredients except rice in a slow cooker. Cook on high 2 hours or on low 3 to 4 hours.
Serve the curry over the hot cooked rice.
Mmm- Curry. Funny story about Tumeric. I had bought some the other day to add to some Thai Fried Rice and while I was unpacking the groceries I knocked it off the counter and smash it went. Zut! Smelled good though.
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