Easiest Indian Stew

Here's a tasty meal that will warm you up on a chilly fall night. The recipe comes from the December issue of Everyday Food Magazine.

My hubby doesn't think a meal is complete without some sort of meat, so I substituted two chicken breasts for one can of chickpeas. Just slice up the chicken and cook it with the onions. Also, I didn't have a lime or yogurt on hand, so I just left those out.

Speaking of yogurt, have you tried the coconut milk yogurt from So Delicious? It is super yummy! And the coconut flavor would really complement this dish.

Easiest Indian Stew

1 cup long-grain white rice
2 tbsp. vegetable oil
1 medium onion, minced
2 garlic cloves, finely chopped
salt and ground pepper
1 tbsp. curry powder
1 tsp. ground ginger
3 cups plain tomato sauce
2 15-oz. cans chickpeas, rinsed and drained
1 tbsp. fresh lime juice
1/2 cup MSPI-friendly plain yogurt

Cook rice according to package instructions; cover, and keep warm.

While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.

Add tomato sauce, chickpeas and 1-1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper.

Serve stew with rice and yogurt.