Thai Pumpkin Chickpea Curry With Coconut Ginger Brown Rice Recipe

Fusion cuisine

Thai Pumpkin Chickpea Curry with Coconut Ginger Brown Rice recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring a creamy pumpkin and chickpea curry served over fragrant coconut ginger brown rice. Perfect for those seeking a satisfying and wholesome meal.

Ingredients

  • 1 Bunch x 2 Coriander Leaves (Kotthambari)
  • 100 g Coriander Bunch (Kothimbir)
  • 100 g Sambar Onion Peeled
  • 100 g Garlic - Single Clove
  • 200 g Cauliflower Florets
  • 250 g Zucchini Green
  • Pcs Dr Oetker Peanut Butter
  • 400 Ml Kara Coconut Cream
  • 250 ml Coco Mama Coconut Milk
  • 200 g Livyor Raw Sunflower Seeds
  • 1 kg Whole Farm Premium Brown Rice
  • 48 x 250 ml Bisleri Packaged Water - Pack Of 48
  • 100 g Catch Sprinklers - Iodized Table Salt
  • 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
  • 50 g Sakthi Curry Powder
  • 45 g On1Y Cinnamon Powder
  • 1 pc (52 g) On1Y Paprika Powder
  • 200 ml Japanese Choice Gluten Free Soy Sauce
  • 100 g Curryit Tamarind Paste
  • 250 g Freshcon Cooked Kabuli Chana (Chick Peas)

Instructions

  1. 1. Rinse 4 cups of brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 1 can of coconut milk, 7 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  2. 2. Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add 1 diced onion and 4 minced garlic cloves, cooking for 2-3 minutes until fragrant. Stir in 1 1/2 teaspoons of cumin, 1 tablespoon of curry powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of paprika, cooking for another minute to toast the spices.
  3. 3. Add 1/2 head of cauliflower florets and 1 sliced zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. 4. Pour in 1 cup of water, 2 tablespoons of soy sauce, 2 teaspoons of tamarind paste, and 1 1/2 cups of coconut cream. Stir well to combine, then add 3 cups of cooked chickpeas. Cover and simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken.
  5. 5. Stir in 2 tablespoons of peanut butter and adjust the seasoning with salt and pepper to taste. Remove from heat and garnish with 1/4 cup of chopped peanuts and 1/4 cup of fresh cilantro.
  6. 6. Serve the curry hot over the coconut ginger brown rice, garnished with additional cilantro and peanuts if desired.