Fab Food 4 Forty $: Chickpea Curry on Brown Rice Recipe

Steph's Chickpea Curry on Brown Rice

I had everything I needed in my pantry already, but if you're looking to price this meal out, it will cost you approximately $5-10 if you need to buy everything.  Consider hitting up the Bulk Barn for some of your ingredients if need be.

Serves: 4
Time to prep: 5 min
Time to cook: 30-40 min

Ingredients:
1 can of diced tomatoes
1 can of chickpeas, drained & rinsed
1 can of coconut milk
1/3 red onion, chopped.
1 cup of brown rice
1 tbsp. dried cumin *
1 tbsp. masala spice mix *
2 tbsp. olive oil
1 tbsp. cardamon seeds *
1 tsp. cumin seeds *

*If you visit an Indian grocery store, you're likely to find the spices you need.  They are fairly inexpensive and a lot nicer than the ones in North American grocery stores.

Directions:

1. Cook the rice according to package instructions.  I find a rice cooker is an awesome thing to have!  Easier to cook and clean up.
2. In a large saucepan, heat oil over med-high heat.  Add the spices to the pan and stir frequently until fragrant.  Don't let them burn!
3. Add the onions and let soften.  You may want to turn the heat down to medium at this point.
4. Add tomatoes, chickpeas and coconut milk.  Let simmer down until desired thickness.  
5. Serve over the brown rice and enjoy!