Chickpea Curry with Rice
Serves
4
Prep Time
10 minutes
Cook Time
22 minutes
Ingredients
5 garlic cloves, minced
1 thumb ginger, grated
1 tsp coconut oil
2 tsp garam masala
2 tsp cumin seeds
1 tsp ground turmeric
4 tbsp tomato paste or puree
3 tsp coconut sugar
1 onion, diced
4 carrots
½ large cauliflower
14 oz (400 ml) canned coconut milk
2 handfuls spinach
14 oz (400 ml) canned chickpeas, drained
1 cup (195 g) basmati or long-grain white rice
2 cups (480 ml) water
fresh coriander for garnish (optional)
Nutrition
(Per Serving)
Calories
433
Fats
8 g
Protein
11 g
Carbs
78 g
Instructions
- Pour rice, water, and pinch of salt and pepper into saucepan. Place pan over medium heat and bring water to a boil. Reduce heat to medium-low and simmer gently until rice is cooked (about 20 minutes).
- Chop carrots and cauliflower into bite-sized pieces.
- Place large frying pan over medium heat and gently melt coconut oil. Add ground turmeric, minced garlic, garam masala, ginger, cumin seeds, and onions. Sauté for 1 minute. Then add tomato paste, coconut sugar, coconut milk, cauliflower, carrots, and chickpeas. Simmer curry for 15 to 20 minutes, until vegetables have softened. Just before serving, add spinach and stir until wilted.
- Divide rice between 4 serving bowls and top with chickpea curry. Garnish with freshly chopped coriander.