Creamy Coconut Chickpea Curry With Jeera Rice Recipe

About this recipe

A hearty and flavorful curry featuring protein-packed chickpeas simmered in a creamy coconut-based sauce, served alongside fragrant jeera rice.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• 1 kg Rice
• 100 g Jeera
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 100G Oleo
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Rinse the rice thoroughly under running water and soak it for 20 minutes.
2. 2. Heat 1 tbsp of oil in a pan, add cumin seeds, and fry them until aromatic.
3. 3. Add soaked rice and 300ml water to the pan, season with salt, and cook on medium heat until rice is tender.
4. 4. In a separate pan, heat 1 tbsp oil and sauté chopped garlic, ginger, and onions until golden brown.
5. 5. Add finely chopped tomatoes and cook until soft, forming a thick base.
6. 6. Stir in turmeric, coriander powder, and chili powder, cooking for 2 minutes to release flavors.
7. 7. Add boiled chickpeas to the pan and mix well to coat them with the spices.
8. 8. Pour coconut milk over the chickpeas and simmer for 10 minutes, stirring occasionally.
9. 9. Adjust seasoning with salt and garnish with freshly chopped coriander leaves.
10. 10. Fluff the cooked rice with a fork and plate it alongside the creamy chickpea curry.