Golden Coconut Chickpea Curry With Jasmine Rice Recipe

About this recipe

A creamy, golden curry made with tender chickpeas and aromatic spices, served over fragrant jasmine rice for a hearty dinner.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• 250 g Jasmine Rice
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 100 g Jeera
• 250g Green Chilli
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Rinse jasmine rice thoroughly under cold water until the water runs clear.
2. 2. Boil 2 cups of water, add rice, and cook on low heat until tender.
3. 3. Heat oil in a pan, add cumin seeds, and let them splutter for 30 seconds.
4. 4. Sauté finely chopped onions, garlic, and ginger until golden brown.
5. 5. Add chopped tomatoes, turmeric, coriander powder, and green chilies; cook until the tomatoes soften.
6. 6. Stir in boiled chickpeas and mix well to coat them with the spices.
7. 7. Pour in coconut milk and simmer on low heat for 10 minutes, stirring occasionally.
8. 8. Season with salt and adjust spices as needed to balance flavors.
9. 9. Garnish with chopped fresh coriander leaves before serving.
10. 10. Serve the golden chickpea curry hot over the cooked jasmine rice.