East Indian Vegetable and Rice Skillet
Ginger, tumeric, and cumin are staples in East Indian cuisine, and this one pot rice skillet is an easy meal to make on busy nights.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
Ingredients
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon cumin, ground
- 2 cups mixed vegetables (chopped cauliflower, peppers, carrots, or peas)
- 1 large potato, diced
- 1 cup rice, white, uncooked
- 2 1/2 cups water
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 teaspoon salt (optional)
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