Curry speaks a language that is found in few other foods. It’s complex, subtle, nuanced in ways that speak to each taste bud in your mouth. To say something mundane like “The flavors build on each other” doesn’t do curry justice. “Build” is not the right word. The flavors in curry are involved in a ballet that is as intricate as it is beautiful. Curry is soul food, speaking the language of comfort with an exotic accent.
The best thing about curry is you don’t have to spend hours in the kitchen. This recipe is simple enough to make on a weeknight, but will convince everyone you spent lots of time making it.
This recipe uses only 12 ingredients, including spices, and makes enough for four servings. And it whips up in 35 minutes!
- 4 cups cooked forbidden (black) rice or white rice.
- 2 small yellow onions, diced small
- 8 garlic cloves, minced
- 2 1/2 teaspoons yellow curry powder
- 1 cup marinara sauce
- 1/2 cup full fat coconut milk
- 1/4 cup sun dried tomatoes, diced
- 2 teaspoons agave nectar
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 cans chickpeas, drained and rinsed
- Line a large stock pot with half a cup of water. Add diced onions and saute on high heat for 8 minutes, adding splashes of water if it looks dry. After 8 minutes, add minced garlic and saute for an additional 2 minutes.
- Add curry powder and saute for 30 seconds, until fragrant. Reduce heat to medium. Stir in marinara sauce, coconut milk, sun dried tomatoes, agave, salt, turmeric, and cayenne pepper.
- Simmer on medium heat for 10 minutes. Stir in chickpeas. Reduce heat to medium-low, cover, and simmer for 15 minutes. Top cooked rice with generous scoops of curry, and enjoy!