Ginger Chole Curry w/Brown Rice
Time: 30 minutes
It’s snowing outside and all I want is some ginger chole curry for the protein and extra spice to keep my body warm. Do you want that? Recipe below for you to make!
1 can of organic garbanzo beans
1 can of organic tomato sauce
3 diced garlic cloves
½ chopped yellow onion
1/2 jalapeno (add a whole one if you like it spicy)
½ fresh squeezed lemon
1 tsp of freshly grated ginger
small handful of freshly chopped cilantro
3 tablespoons safflower oil (oil of your choice)
1 tsp mustard seeds
1 tsp chili powder
½ tsp cumin powder
½ tsp coriander powder
2 tsp garam masala
2 tsp turmeric (great for curing that cold)
½ tsp salt (add a touch more if you’d like)
1 cup of brown rice
How to make Ginger Chole Curry with Brown Rice?
Step 1: Brown Rice
Add 2 cups of water to a pot on high heat. Wait for the water to boil and then add in a cup of washed brown rice. Wait for 20-30 minutes until the rice is done. While this is cooking – let’s make the Chole!
Heat the oil in a medium pot on medium-high heat. Add in the mustard seeds. When the mustard seeds start making a popping noise in the pot this is your cue to add in the garlic, onion and jalapeno. Stir for about one minute and keep an eye on that garlic and reducing your heat to medium. If it turns brown then it can make your dish taste bitter. Now add in the spices. Stir for about one minute and then pour in the tomato sauce. While you let the spices and sauce marinate for a bit wash your garbanzo beans and add them to the pot. Allow for the ingredients to mix and check on your brown rice. Let the ingredients marinate with an occasional stir for about 10 minutes.
Add in the lemon juice, freshly grated ginger, additional salt if you need it and cilantro for the finishing touch! Place your cooked brown rice into a plate and add the ginger chole on top with some cilantro for garnish. I’ve also added a few chopped yellow bell peppers that I had extra from my salad for an extra crunch.