Chickpea Curry with Basmati Rice

Creamy chickpea curry with coconut milk and Indian spices. Completely vegan, high in fiber and plant protein. Ideal for weeks without animal protein.

Ingredients

• 3 cups cooked chickpeas
• 2 cups basmati rice
• 400 ml coconut milk
• 1 can crushed tomatoes
• 1 piece onion
• 4 cloves garlic
• 2 cm fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 cups baby spinach
• 2 tablespoons coconut oil

Directions

1. Sauté mirepoix of onion, garlic, and ginger in coconut oil for 6 minutes over medium heat until translucent.
2. Add curry, turmeric, and cumin. Toast spices for 1 minute to enhance aromatic profile.
3. Add crushed tomatoes and deglaze the bottom of the pot.
4. Add chickpeas and coconut milk. Maintain a simmer for 15 minutes to reduce the sauce.
5. Stir in fresh spinach and cook for 3 minutes until wilted.
6. Cook basmati rice by absorption using a ratio of 1 part rice to 1.5 parts water.
7. Refrigerate the curry and rice in separate containers to preserve grain texture.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

You may also crave

Baba GanoushPistachio BaklavaSalmon Bowl with Quinoa and AsparagusCouscous with Herbs and Lemon