Ingredients for Chickpea Curry Indian Style Over Basmati Rice
- Vidalia Onion
- Garlic Cloves
- Red Chili Powder
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- Coriander
- 1 (15-ounce) can chickpeas, drained and rinsed
- Lemon, Juice Of
- 2 tablespoons tomato paste
- 2 teaspoons peanut butter
- 1/2 teaspoon salt (for rice)
- Cilantro Leaf
- 1 1/2 cups basmati rice
- 1 tablespoon butter (for rice)
- 3/4 teaspoon turmeric powder (for rice)
- Water as needed (1/4 cup at a time)
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How to Make Chickpea Curry Indian Style Over Basmati Rice
- **Get started:** Rinse 1 1/2 cups of basmati rice under cold water until the water runs clear.
- **Prepare the rice:** In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the rinsed rice and toast for 1-2 minutes, stirring frequently, until fragrant.
- **Season the rice:** Stir in 1/2 teaspoon of salt and 3/4 teaspoon of turmeric powder.
- **Cook the rice:** Add 3 cups of water, bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the rice is tender.
- **Rest the rice:** Remove from heat and let stand, covered, for 1-2 minutes.
- **Fluff the rice:** Fluff the rice gently with a fork and set aside, keeping it covered.
- **Make the curry:** In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, chopped, and 2 cloves of garlic, minced, and sauté until softened and lightly browned (about 5 minutes).
- **Add spices:** Stir in 1 teaspoon of red chili powder (or 1 small red chili, finely chopped), 1 teaspoon of ground cumin, 1 teaspoon of curry powder, and 1 teaspoon of ground coriander. Cook for 1 minute, stirring constantly, until fragrant.
- **Add chickpeas:** Add 1 (15-ounce) can of chickpeas, drained and rinsed, along with 1/4 cup of the reserved chickpea liquid. Stir to coat evenly with the spices.
- **Simmer the curry:** Add 2 tablespoons of lemon juice and 2 tablespoons of tomato paste. Cook for 5 minutes, stirring occasionally. Add more water (1/4 cup at a time) if the mixture becomes too dry.
- **Blend for creaminess:** Transfer about 1/3 of the chickpea mixture to a blender and blend until smooth (about 20 seconds).
- **Combine and finish:** Return the blended chickpeas to the pan. Stir in 2 teaspoons of peanut butter until melted and creamy. Cook for another 5 minutes.
- **Garnish and serve:** Stir in 1/2 cup of chopped fresh cilantro. Season with salt and pepper to taste. Serve the curry hot over the prepared turmeric rice, garnished with the remaining cilantro.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
14g
Fat
14g
Carbs
35g
