Cookbook, Edition #6: Curry-ish Beans and Rice

I have been meaning to try curry for a while simply because I had no idea what it was, friends rave about the stuff, and I've been bored with my other rice and beans concoctions. I'm happy to say that I tried making something like curry last night and thought it quite good. I doubt its close to authentic curry, but I liked it enough to share it with the world. It's vegetarian, and it cooks up quick, so I'll be making it during the regular school year too.

Ingredients

Rice
1 cup Brown Rice
1 1/2 cups water
A tablespoon or so olive oil
A pinch of salt

Curry-like Beans
A handful or two of fresh diced onion
A tablespoon or so of olive oil
1 15 oz can diced tomatoes
A pinch of cayanne pepper
A heaping tablespoon of premixed curry powder
A pinch of powdered coriander
A pinch of salt
1 15 oz can garbanzo beans
A tablespoon or so of coconut milk

Rinse rice. Boil 1 1/2 cups water, tablespoon of olive oil, and pinch of salt in a sauce pan. While boiling, add rice. Simmer uncovered until water boiled off and/or absorbed.

While the rice simmers, saute chopped onion in olive oil over medium heat until translucent. Add remaining ingredients, stir, and let gently simmer until the rice is finished. Serve hot over rice.

You can substitute jasmine rice for the brown rice, adjust the spices to your taste, or substitute other kinds of beans, tofu, or meat for the garbanzo beans.