1. Make Coriander-Ginger Rice

   Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

   • 185 g Long Grain Brown Rice
   • 1 tsp , peeled Ginger Root
   • 1/4 bunch , stems removed Fresh Coriander
   • 475 ml Water
   • 1/2 tsp Salt
2. Prepare Protein

   Prepare chickpeas, set aside.

   • 850 g , drained and rinsed Tinned Chickpeas
3. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Garam Masala
   • 1/2 tsp Ground Cumin
   • 1 tsp Ground Turmeric
   • 1/2 tsp Chilli Flakes
   • 1/4 tsp Black Pepper
4. Prepare Vegetables

   Prepare vegetables. Set aside.

   • 1 , chopped Yellow Onion
   • 4 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger Root
   • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander
5. Create Curry

   In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, and cook for 5 minutes or until soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, yoghurt, cream, stock, peanut butter and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more stock or water if curry seems too dry. Stir in coriander and check seasoning.

   • 2 Tbsp Ghee
   • 4 Tbsp Tomato Purée
   • 125 g Plain Yogurt
   • 120 ml Heavy Cream
   • 240 ml Vegetable Stock
   • 1 Tbsp Smooth Peanut Butter
   • 1 pinch , or to taste Salt
6. Plate & Serve Curry

   Plate rice and serve with curry. Enjoy!

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By Innit Culinary Team