Name: Creamy Chickpea Curry with Coconut and Basmati Rice
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 1/2 teaspoon ground coriander; 1 red chili, deseeded and finely chopped (optional); 1/3 cup fresh cilantro leaves, finely chopped; 2 cloves of garlic, minced; 2 large fresh tomatoes, finely diced; 1 1/2 teaspoon curry powder; 1 teaspoon cumin powder; 1 teaspoon salt; 1 sweet onion, finely chopped; 2 cups cooked chickpeas; 1 inch fresh ginger, minced; 5 cups hot cooked basmati rice; 2 tablespoons olive oil; 1 can (400ml) light coconut milk

Chickpea Curry

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Discover a world of flavors in this creamy chickpea curry cooked in aromatic coconut milk and spices, served over a bed of fluffy basmati rice. This dish surprises with a delicate balance of spiciness and sweetness, perfect for a homey, comforting dinner.

Vegetarian

Vegan

Seasonings

gram

ground coriander

Fresh Vegetables

red chili pepper

fresh cilantro

garlic

tomato

curry powder

ground cumin

salt

vidalia onion

Beans & Legumes

garbanzo beans

fresh ginger

Grains & Rice

basmati rice

Oils

milliliter

olive oil

Canned & Dry Milk

canned light coconut milk

Calories

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Vitamins

Lycopene

Lutein+zeaxanthin

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Manganese

Selenium

Choline

Beta-carotene

Dietary Folate Equivalents

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Creamy Chickpea Curry with Coconut and Basmati Rice

Baking Goods

Produce

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/creamy-chickpea-curry-with-coconut-and-basmati-rice-2724917-3.jpeg

Heat the olive oil in a large skillet over medium heat.

Add the finely chopped sweet onion, minced garlic, and fresh ginger to the skillet and sauté until they soften and become fragrant, roughly 3-5 minutes.

Add the cooked chickpeas, finely diced fresh tomatoes, light coconut milk, curry powder, cumin powder, finely chopped red chili (if using), salt, and ground coriander to the skillet.

Stir all the ingredients together to combine.

Turn up the heat to medium-high and simmer, stirring occasionally, for about 15 minutes, until the curry has thickened slightly.

Place the hot cooked basmati rice in bowls and ladle the curry over the top.

Sprinkle the curry with finely chopped fresh cilantro just before serving.

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