Chickpea Apple Curry with Rice
Tylar
ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tbsp Curry Powder
- 1/4 tsp paprika
- 1 large onion, diced
- 2 tablespoons freshly grated ginger
- 4 cloves garlic, minced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- One 16 can whole tomatoes
- 3 fresh tomatoes, diced
- 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
- Two 16 ounce cans chickpeas, rinsed, drained
- 2 tsp lemon juice
- 2 cups plain nonfat yogurt
- 4 servings of rice
directions
- 1
Prepare onions, ginger, apples, cilantro, chickpeas and tomatoes.
- 2
Heat olive oil in a large saucepan over medium-low heat. Add curry powder; cook until fragrant, about 1 minute.
- 3
Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes.
- 4
Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes.
- 5
Cook rice.
- 6
Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice.
- 7
Just before serving, stir in yogurt, and garnish with cilantro. Serve on top of the rice.
notes
This is uniquely a sweet and fruity curry due to the apples and lemon juice.
Source: Tylar
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