Creamy Chickpea Coconut Curry With Jeera Rice Recipe

About this recipe

A luscious chickpea curry simmered in coconut milk and spices, paired with fragrant jeera rice for a comforting and protein-rich dinner.

Ingredients

• 250 ml Pure Milk Whipping Cream
• 200 g Chocolate Choco Chips
• - Toned Milk
• 285G Safa Custard Powder Vanilla Flavored (285g)
• 50 g Cocoa Powder
• 500 g Sugar
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• 1 kg Basmati Rice
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear.
2. 2. Heat oil in a pan and toast cumin seeds until aromatic, then add rice and water. Cook until rice is fluffy.
3. 3. Heat oil in another pan and sauté chopped onions, garlic, and ginger until golden brown.
4. 4. Add diced tomatoes and cook until soft, creating a thick base for the curry.
5. 5. Stir in turmeric, coriander powder, red chili powder, and garam masala, cooking for 2 minutes to blend flavors.
6. 6. Add the cooked chickpeas and mix well to coat them with the spice mixture.
7. 7. Pour in the coconut milk and simmer for 10 minutes until the curry thickens slightly.
8. 8. Season with salt and garnish with fresh coriander leaves, stirring gently.
9. 9. Serve the creamy chickpea curry hot alongside the fragrant jeera rice.