- 15 minutes
- 35 minutes
Packed with classic Indian flavors of curry and yogurt, this quick dinner recipe is easy, delicious and perfect for holiday celebrations, like Diwali, or simply enjoyed as an evening meal with your family. And if your loved ones like a little extra kick of spice in their food, feel free to cook a chopped jalapeno in with the onions and ginger (per step 2 below).
- Mix 2 cups of cooked rice with the yogurt. Set aside. Heat the butter and 1 tablespoon of vegetable oil in a large nonstick skillet or pot over medium-high heat, swirling to coat the entire cooking surface. Add the yogurt-rice mixture to the pan and press into an even layer. Top with the remaining rice and season with 1/2 teaspoon of kosher salt. Reduce the heat to medium-low and cook until the rice is golden brown and crispy on the bottom, about 25 minutes.
- While the rice cooks, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the sausage and cook until browned. Add the onion and ginger and cook until onions begin to soften. Add the curry sauce, coconut milk and garbanzo beans. Bring to a boil, reduce heat to low and simmer for 10 minutes.
- Spoon over crispy rice, garnish with cilantro and serve with naan crackers.