South Indian Chickpea Curry |
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steamed rice
| 1 | cup | brown rice, rinsed | ||
| 2 | cups | water | ||
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In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).
Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.
spice mix
| 2 | teaspoons | chili flakes | ||
| 1 | teaspoon | curry powder | ||
| 1 | teaspoon | garam masala | ||
| 1 | teaspoon | ginger, minced | ||
| 1 | teaspoon | sea salt | ||
| 1.5 | teaspoons | cumin seeds | ||
| ½ | teaspoon | turmeric | ||
| ½ | teaspoon | cinnamon powder | ||
| ¼ | teaspoon | cardamom powder | ||
| 1 | tablespoon | tomato puree |
In a bowl, gather all ingredients.
curry
| 1 | tablespoon | coconut oil | ||
| 1 | onion, finely diced | |||
| 3 | cloves | garlic, minced | ||
| 2 | canned chickpeas, drained | |||
| 2.5 | cups | cherry tomatoes, halved | ||
| 1 | 400ml | coconut milk | ||
| 2 | cups | vegetable stock | ||
| 2 | handful | spinach |
In a pot over medium heat, melt coconut oil. Add onion to cook until soft and translucent.
Add to cook garlic and cherry tomatoes for 2m.
Add to cook spice mix until fragrant.
Add to bring canned chickpeas, coconut milk, and vegetable stock to a boil. Then, reduce heat to simmer for 10m.
Stir in spinach for 1m.
Serve this meal family style. In two rice bowls, serve a portion of rice each.
In a serving bowl, pour chickpea curry in. Serve.