Really, this is for a large saucepan, but you get the idea. When you want something Indian-like, without the piles of oil or the need to use every pot you own at once... this is what you should make!!
adapted from Appetite for Reduction, by Isa Chandra Moskowicz
2 tsp. olive oil
1 1/3 c. basmati rice
1 tsp. cumin seeds
1 tsp. mustard seeds
3 cloves of minced garlic
1 1/2 c. diced carrots
1 onion, diced
1 can of kidney beans, rinsed and drained (I've also used half a package of firm tofu to good effect)
1 tsp. garam masala
1/4 tsp. turmeric
1/4 tsp. red pepper flakes
3 c. vegetable broth (possibly more if necessary)
1/2 a can of tomato paste (about 3 Tbsp.)
1/2 c. dried cranberries
1/4 c. chopped almonds or cashews
1/2 c. frozen peas
2 c. fresh spinach, chopped
Start off by heating up your oil. Add the mustard and cumin seeds, and wait until they start to pop. (You may want to use a screen here, those suckers get hot!) Add the garlic and let that cook for another minute or two. Then add the carrots and onion, cook until the onion starts to become translucent.
Next add the spices and the rice. Stir it together, then add the broth and the tomato paste.
Once it is boiling, turn the heat setting to low. Let it cook for about 25 minutes, stirring occasionally.
If the liquid is absorbed before the rice is done, add another half a cup of water, and keep cooking!
Chop up your almonds or cashews, and add those, along with the cranberries and frozen peas. Cook a few minutes more, then add the spinach at the end. Salt and pepper to taste.