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Cook Time:1 hrAdditional Time:50 minsTotal Time:1 hr 50 minsServings:6Yield:6 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:1 hrAdditional Time:50 minsTotal Time:1 hr 50 minsServings:6Yield:6 servings, about 1 cup each
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 cup each
Yield:
6 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large tomatoes, coarsely chopped1large red onion, 1/2 coarsely chopped and 1/2 thinly sliced3-5 fresh green chiles, such as Thai or serrano, stemmed3tablespoonscanola oil, divided½cupgolden raisins¼cupraw cashews1teaspooncumin seeds4cardamom pods2bay leaves23-inch cinnamon sticks1teaspoongaram masala1teaspoonsalt, divided½teaspoonground turmeric1cupwhite basmati rice, preferably Indian or Pakistani1 bunch (8 ounces) mustard greens, tough ribs removed, leaves finely chopped8ouncescauliflower, cut into 1/2-inch florets1 15-ounce can chickpeas, rinsed2cupswater, divided½teaspoonsaffron threads
Cook Mode(Keep screen awake)
Ingredients
2large tomatoes, coarsely chopped
1large red onion, 1/2 coarsely chopped and 1/2 thinly sliced
3-5 fresh green chiles, such as Thai or serrano, stemmed
3tablespoonscanola oil, divided
½cupgolden raisins
¼cupraw cashews
1teaspooncumin seeds
4cardamom pods
2bay leaves
23-inch cinnamon sticks
1teaspoongaram masala
1teaspoonsalt, divided
½teaspoonground turmeric
1cupwhite basmati rice, preferably Indian or Pakistani
1 bunch (8 ounces) mustard greens, tough ribs removed, leaves finely chopped
8ouncescauliflower, cut into 1/2-inch florets
1 15-ounce can chickpeas, rinsed
2cupswater, divided
½teaspoonsaffron threads
Directions
Puree tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.
Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
Meanwhile, place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear. Then cover the rice with cold water and let it sit for 20 minutes. Drain.
Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron. Add the remaining 1 cup water and 1/4 teaspoon salt. Stir once to incorporate the ingredients. Bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Remove from the heat.
Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, 45 to 55 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.
Originally appeared: EatingWell Magazine, January/February 2008
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Nutrition Facts(per serving)333Calories11gFat54gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
