Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour
4 servings

This curry hails from the Indian region of Punjab. The cardamom pods puff up to almost twice their size and float to the top, so they're easy to find and discard before serving. In just one serving, you get close to 10 grams of fiber, thanks to brown rice, chickpeas, tomatoes, and plenty of onion.

How to Make It

Step 1

To prepare pilaf, heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add 1 cup onion; cook for 6 minutes or until golden, stirring frequently. Add rice and the next 4 ingredients (through garlic); cook for 1 minute, stirring constantly. Add 1 2/3 cups water and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Let stand for 5 minutes. Discard cardamom, cinnamon, and bay leaf. Keep warm.

Step 2

To prepare stew, heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Add 2 cups onion; sauté for 6 minutes or until golden. Add ginger and the next 7 ingredients (through cinnamon stick); cook for 1 minute, stirring constantly. Add 2 1/2 cups water, carrot, 1/4 teaspoon salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until carrots are tender and sauce is slightly thick. Discard cardamom and cinnamon stick.

Step 3

Place 1 cup rice mixture into each of 4 bowls; spoon 1 1/4 cups chickpea mixture over rice. Top each serving with 2 tablespoons yogurt and 1 tablespoon cilantro.

Ratings & Reviews

GabbySouth's Review

January 06, 2011
I guess all the condiments were the curry b/c I didn't see "curry" added to this. Anyway, it was good, an everyday kinda deal

MallorySue's Review

January 06, 2011
Thanks for bringing the photo issue to our attention. We've since updated the recipe with the correct photo. Hope you enjoy the recipe!

Belanos's Review

March 01, 2012
This was tasty, filling, and quite aromatic. I substituted fire-roasted diced tomatoes for the crushed, as I couldn't find the latter, and I added a 5-oz. bag of spinach in the last couple of minutes of cooking. I did find that the rice only yielded about 3-3/4 cups instead of 4; I'm not sure why that was the case.

crusnock's Review

November 07, 2012
Despite all of the seasonings that went into this, we found it surprisingly bland.

QuimbyDog's Review

January 09, 2011
Okay, yes this was good - but I was interested in the original picture in the magazine with the cauliflower. Does anyone know if that recipe is online somewhere?

klem01's Review

January 16, 2011
They mixed up the photos. I think the recipe with the cauliflower is the Vegetarian Country Captain.

themetz4's Review

February 18, 2013
Thought my family would complain, but they loved it. I did triple the spices. Substituted nutmeg for cardamom.

Capellla's Review

September 23, 2013

BeckiSue's Review

January 02, 2011
First off, the picture in the magazine and on this site is definitely wrong. This stew has no cauliflower. It looks totally different. That being said, it was very fragrant and tasty. My husband thought it tasted "empty," but he tends to only like the heartiest of stews. I will be making this again.

MizRev's Review

February 02, 2011
This is really, really good--far better than I expected it to be. My husband loved it too, but the cats were sorely disappointed. I used Uncle Ben's brown rice, so cooked the pilaf only thirty minutes. Since I had already bought a cauliflower, thanks to the picture, I roasted it as a side.