Coconut Tomato Chickpea Curry With Steamed Rice Recipe

Indian cuisine · 563 calories

Coconut Tomato Chickpea Curry with Steamed Rice recipe

About this recipe

This Coconut Tomato Chickpea Curry with Steamed Rice is a delightful Indian-inspired dinner that’s both healthy and satisfying. Chickpeas provide a hearty dose of protein, while the creamy coconut milk and tangy tomato puree create a luscious sauce infused with warming spices like cumin and turmeric. This recipe is perfect for a weeknight meal, taking only 35 minutes from start to finish. The dish is served with fluffy steamed rice to complement the rich flavors and textures of the curry. Garnished with fresh coriander leaves, it’s a visually appealing and aromatic meal that’s sure to please your taste buds. Whether you’re looking for a high-protein vegetarian option or simply craving comfort food, this curry delivers on all fronts. Simple yet flavorful, it’s a versatile dish suitable for any dinner occasion.

Ingredients

  • - Milkfood Rich Desi Ghee
  • 220G Natoora Sicilian Heritage Tomato Duo
  • - Doves Farm Organic Chickpea Flour
  • 1 Kg Natco Brown Basmati Rice, 1Kg

Instructions

  1. 1. Rinse the rice thoroughly under cold water and soak for 10 minutes while preparing other ingredients.
  2. 2. Heat olive oil in a pan and add cumin seeds, allowing them to sizzle for 30 seconds.
  3. 3. Stir in the tomato puree, turmeric powder, red chili powder, and salt, cooking for 3-4 minutes until the mixture thickens slightly.
  4. 4. Add the cooked chickpeas to the pan, stirring well to coat them evenly with the spices.
  5. 5. Pour in the coconut milk and water, mixing thoroughly, and bring to a gentle simmer for 5-7 minutes.
  6. 6. Meanwhile, drain the soaked rice and steam or cook it with 1.5 times its volume of water for 10 minutes until soft and fluffy.
  7. 7. Adjust the curry’s consistency by simmering longer if needed or adding a splash of water for a thinner sauce.
  8. 8. Chop fresh coriander leaves and sprinkle them over the curry for added freshness and aroma.
  9. 9. Serve the chickpea coconut curry hot, ladled over the steamed rice, garnished with more coriander leaves if desired.