Since moving to NYC nearly a year ago, I have grown to love Indian food. Thick with spices and layered with heat, Indian dishes are notoriously heavy. This dish features traditional flavors with a healthy twist. Leftovers are tasty hot or cold!
2 tablespoons canola oil, divided
1/2 cup chopped onion
1 tablespoon minced ginger
1 cup green beans, cut into 3/4-inch pieces
1/2 cup 1/4-inch diced carrots
1 tablespoon curry powder
3 cups cooked brown rice
1 cup canned chickpeas, rinsed and drained
1 cup halved cherry tomatoes
2 tablespoons low-sodium soy sauce
1/8 teaspoon freshly ground black pepper
Optional: fresh lime slices, cilantro
- Heat a 14-inch flat-bottom wok or 12-inch skillet over high.
- Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant.
- Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant.
- Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it’s well combined with vegetables.
- Add chickpeas, tomatoes,soy sauce, and pepper and stir-fry for 1 minute or until mixture is heated through. Sprinkle with chopped cilantro and a squeeze of lime juice (optional) before serving.