Sweet & Sour Chickpea Curry with Coconut Rice - Innit

Ingredients

4 Servings

Produce

  • Yellow Onion 1

  • Fresh Coriander 1/2 bunch

  • Ginger Root 1 Tbsp

  • Garlic Cloves 4

Spices

  • Ground Cumin 1/2 tsp

  • Paprika 1 Tbsp

  • Ground Clove 1/4 tsp

  • Ground Cardamom 1 tsp

  • Cinnamon Stick 1

  • Salt 1 tsp

  • Ground Coriander 1/2 tsp

Dry Goods

  • Basmati Rice 185 g

Pantry

  • Brown Sugar 1 Tbsp

  • Cider Vinegar 1 Tbsp

Canned/Bottled Goods

  • Ghee 2 Tbsp

  • Vegetable Stock 480 ml

  • Tinned Coconut Milk 1 can

  • Tinned Chickpeas 850 g

  • Tomato Puree 4 Tbsp

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water and salt in a small pot. Bring to a boil. Add rice and reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 175 ml Water
    • 1 tsp Salt
    • 185 g Basmati Rice
  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 Paprika
    • 1 tsp Ground Cardamom
    • 1/4 tsp Ground Clove
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Coriander
    • 1, broken in half Cinnamon Stick
  4. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4 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, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar 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 Puree
    • 1 Tbsp Cider Vinegar
    • 480 ml Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 1 pinch, or to taste Salt
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 710 kcal  
Total Fat 31.0 g 39%
Total Saturated Fat 21.0 g 104%
Unsaturated Fat 10 g  
Cholesterol < 5 mg 1%
Sodium 1450 mg 60%
Total Carbohydrate 87 g 31%
Fiber Total Dietary 13 g 48%
Sugars Total 9 g  
Protein 21 g 41%
Vitamin C 11 mg 10%
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By Innit Culinary Team