Créé avec l’IA
Chickpea Curry on Basmati Rice
40 min Moyen
Ingrédients
4 Portions
- chickpeas1 can
- onion1 medium
- tomatoes2 medium
- coconut milk1 cup
- curry powder2 teaspoons
- cumin1 teaspoon
- coriander1 teaspoon
- turmeric1/2 teaspoon
- vegetable oil1 tablespoon
- basmati rice1 cup
- water2 cups
- saltto taste
- fresh cilantrofor garnish
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil. Add the basmati rice and a pinch of salt, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
- 2
While the rice is cooking, heat the vegetable oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- 3
Stir in the curry powder, cumin, coriander, and turmeric, and cook for another minute until the spices are fragrant.
- 4
Add the diced tomatoes and cook for 2-3 minutes, until they start to break down.
- 5
Pour in the coconut milk and add the drained and rinsed chickpeas. Bring the mixture to a simmer, then reduce the heat and continue to simmer for 10-15 minutes, stirring occasionally, until the curry thickens.
- 6
Season the chickpea curry with salt to taste.
- 7
Fluff the cooked basmati rice with a fork and serve it on plates or in bowls.
- 8
Spoon the chickpea curry over the rice and garnish with fresh cilantro leaves.
