Holi, Part 2

You may remember my last post where we talked about Holi, the Hindu celebration of spring. In honor of Holi, I have one more Indian recipe for you all.

I had this Saturday night for dinner with a wonderful group of friends and I have to say, it is definitely a make again!

Fair warning 

which I should have given for you all before the last recipe 

I like my food spicy! 

In fact, if I'm not crying or sweating or both, then it's not spicy enough. 

I want my lips to burn and my eyes to water. 

I want to feel my body heat rise and my heart race. 

I realize, of course, that you may not all feel that way but that's the fun of cooking - you can make any recipe your own!

As I've only eaten the following recipe once, there is no modification for you this time. If you try it and you come up with any of your own modifications, send them to me! 

You can reach me at rn6productions@gmail.com.

Without further ado...

Minted Rice with Garbanzo* Curry

Rice:

1 cinnamon stick (3 inches)

2 whole cloves

1/8 tsp. cumin seeds

2 tsp. canola oil

1 cup uncooked long grain rice

2 cups water

1/2 cup minced fresh mint

Garbanzo Curry:

1 medium onion, chopped

1 cinnamon stick (3 inches)

1 TBSP canola oil

1 tsp curry powder

1 garlic clove, minced

1/4 tsp minced fresh ginger root

1 can (15 oz) garbanzo beans*, rinsed and drained

1 cup water

1 can (8 oz) tomato sauce

2 TBSP lemon juice

1/2 tsp salt

1/2 cup minced fresh cilantro

In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes.  Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender.  Add the curry, garlic and ginger; cook 1 minute longer.  Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil.  Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened.  Discard cinnamon; stir in cilantro.

Fluff rice with a fork.  Discard cinnamon and cloves.  Serve with garbanzo curry.

This recipe takes about 20 minutes to prep and 20 minutes to cook. It says it only makes 3 servings but we stretched 6 out of it.

*Garbanzo beans are chick peas. You may have already known that but just in case you didn't, I thought I should tell you so you're not combing the grocery store looking for them for hours.

Happy eating!