Créé avec l’IA
Chickpea Curry with Basmati Rice
40 min 883 kcal par portion Moyen
Ingrédients
4 Portions
- basmati rice2 cups
- olive oil1 tablespoon
- large onion1 whole
- garlic2 cloves
- ginger1 tablespoon
- curry powder1 tablespoon
- ground turmeric1 teaspoon
- ground cumin1 teaspoon
- diced tomatoes14 ounces
- chickpeas28 ounces
- coconut milk14 ounces
- fresh cilantro1 bunch
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions.
- 2
While the rice is cooking, heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and grated ginger to the pan and cook for another 1-2 minutes, until fragrant.
- 4
Stir in the curry powder, ground turmeric, and ground cumin, and cook for another minute.
- 5
Pour in the diced tomatoes with their juices, and add the drained chickpeas. Stir to combine.
- 6
Add the coconut milk to the pan and bring the mixture to a simmer. Reduce the heat and let it simmer for 10-15 minutes, or until the curry has thickened slightly.
- 7
While the curry is simmering, chop the fresh cilantro.
- 8
Once the curry has thickened, remove it from the heat and stir in the chopped cilantro.
- 9
