Light Chickpea Curry with Basmati Rice & Naan

I love the bold flavors of Indian cuisine, but what I don’t love is the heaviness and calories that come with a lot of their dishes. Most entrees use high-fat coconut milk or clarified butter as the cooking liquid so I wanted to replace that with water and share a recipe that had the same delicious flavor but was much lighter and satisfying! A quick cooking vegetarian curry, served with yellow curry basmati rice and garlic naan bread… this meal is perfect to keep you warm on these cold nights and fill you up without weighing you down! If you leave off the Naan, this dish is a vegan one.

Ingredients: 1 cup basmati rice, 1 large yellow onion (chopped), 3 garlic cloves (minced), 2 tbsp curry powder, 1 cinnamon stick, pinch of ground cloves, 2 (15 oz) cans of chickpeas (drained and rinsed), 3 tbsp ketchup, 3 1/2 cups of water, salt, pepper, chopped cilantro and lemon wedges for garnish, garlic naan

Start by making your rice. Combine 1 cup of basmati with 1 1/2 cups of water in a pot with a tight fitting lid. Bring to a boil and stir once. Cover with the lid, reduce heat and simmer for 20 minutes (Do not remove lid at all during this). Remove from heat, let sit, covered, for 10 minutes. Uncover and fluff with fork, season with 1 tbsp of curry powder.

Next, make the curry. Heat the olive oil in a heavy bottomed pot over medium high heat. Add in the onion and cook, stirring occasionally, until dark brown around the edges (about 7 minutes). Add in the garlic, remaining 1 tbsp of curry, cinnamon and cloves and cook until fragrant (about 30 seconds). Add in the chickpeas, ketchup and 2 cups of water. Season with salt and pepper and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Uncover, increase heat to medium-high and cook until the sauce is slightly reduced (about 5 minutes). 

Remove the cinnamon stick and serve over the basmati rice. Sprinkle with the chopped cilantro with a lemon wedge and the warmed naan on the side.

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