Chickpea Curry w/Turmeric Rice

Name: Chickpea Curry w/Turmeric Rice
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp vegetable oil; 1 onion, finely chopped; 3 garlic cloves, minced; 1 hot red chilli, finely chopped; thumb-sized piece of fresh ginger, peeled and minced; 1 tsp sea salt; 1 tsp ground turmeric; 1 tsp mustard seeds; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp Garam Masala; 4 curry leaves; 1 tsp ground fenugreek or 2 tsp maple syrup; 2 tbsp tomato purée; 2 x 400-9 (14-oz) cans chickpeas (garbanzos), drained; 1 x 400-ml (14-fl oz) can coconut milk; 1 tbsp coconut flour or almond flour; fresh coriander (cilantro), to serve; 1 tbsp black onion seeds, to serve; 200g (1 cup) basmati rice, washed for the rice; 2 tsp ground turmeric for the rice; 1 cinnamon stick for the rice; 1 cardamon pod for the rice; pinch sea salt for the rice

6 steps

Cook:30min

Updated at: Thu, 17 Aug 2023 14:14:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories560.3 kcal (28%)

Total Fat29.3 g (42%)

Carbs66.7 g (26%)

Sugars4.9 g (5%)

Protein11.7 g (23%)

Sodium566.2 mg (28%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Place a large saucepan over a medium heat and add the oil. When hot, add the onion, garlic, chili, and ginger. Cook for 10 minutes, stirring often. This is the most important part of making the curry. Getting the base ingredients lovely and golden will ensure that the finished curry has a powerful flavor.

Step 2

Add the salt and all of the spices and cook, continuously stirring, for another 3-4 minutes. This will allow the spices to roast and release their aromatics. Throw in the tomato puree and cook for 1 more minute before adding the chickpeas. stir well so that they are coated well.

Step 3

Deglaze the pan with the coconut milk and stir once more, then allow it to come to a simmer. Let it simmer gently for around 12 minutes.

Step 4

Meanwhile, make the rice. Add the rice, turmeric cinnamon stick, cardamon pod, and salt to a sauce pan along with 2 cups of water, put the lid on and place the pan over low heat to cook gently for around 12 minutes or until the liquid has been absorbed by the rice and it's perfectly cooked.

Step 5

When the rice is cooked, and just before serving, stir the coconut flour into the curry to thicken it up a little.

Step 6

Serve up your curry with the rice, a little bit of fresh cilantro, and a sprinkle of black onion seeds.