Vegan Chickpea Curry With Coconut Basmati Rice Recipe

Fusion cuisine

Vegan Chickpea Curry with Coconut Basmati Rice recipe

About this recipe

A hearty and flavorful vegan chickpea curry served over fragrant coconut basmati rice. This dish is perfect for a satisfying and wholesome dinner, packed with spices and fresh herbs.

Ingredients

  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch x 2 Coriander Leaves (Kotthambari)
  • 400 g Pastazara Finely Chopped Tomatoes
  • 100 g Garlic - Single Clove
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 175 g Lemon - Imported
  • 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
  • 1 ltr Bertolli Extra Virgin Olive Oil
  • 50 g Sakthi Curry Powder
  • 100 g Catch Sprinklers - Iodized Table Salt
  • 40 g Orika True Cinnamon Stick
  • 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
  • 750 ml Catch Clear Lemon N Lime Flavoured Water

Instructions

  1. 1. Soak 250 g of dried chickpeas in water overnight.
  2. 2. Drain and rinse the chickpeas, then cook them in a large pot with enough water to cover for 2 hours, or until tender. Drain and set aside.
  3. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped sweet onion, 2 diced tomatoes, and 6 minced garlic cloves. Cook for about 10 minutes, stirring occasionally, until softened.
  4. 4. Stir in 1 tablespoon of curry powder, 1 teaspoon of salt, and 1 cinnamon stick. Cook for 1 minute until fragrant.
  5. 5. Add the cooked chickpeas and 2 cups of water to the skillet. Bring to a boil, then reduce the heat to medium, cover, and simmer for 20 minutes, stirring occasionally, until the sauce thickens slightly.
  6. 6. While the curry is simmering, rinse and drain 2 cups of basmati rice.
  7. 7. In a large saucepan, combine the rinsed rice with 2 cups of water, 1 cup of coconut milk, 1 teaspoon of salt, 2 minced garlic cloves, and 1 tablespoon of coriander leaves. Bring to a boil over medium heat.
  8. 8. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the rice is tender and the liquid is absorbed. Let the rice stand, covered, for 5 minutes before fluffing with a fork.
  9. 9. Serve the chickpea curry over the coconut basmati rice. Garnish with chopped cilantro and serve with lemon wedges on the side for added flavor.