Creamy Chickpea Curry with Cilantro-Ginger Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 4 tsp

  • Cilantro 3/4 bunch

  • Garlic Clove 4 cloves

  • Yellow Onion 1

Dry Goods

  • Long Grain Brown Rice 1 cup

Dairy & Eggs

  • Plain Yogurt 1/2 cup

  • Heavy Cream 1/2 cup

Canned/Bottled Goods

  • Vegetable Stock 1 cup

  • Ghee 2 Tbsp

  • Canned Chickpeas 2 cans

  • Tomato Paste 1/4 cup

Packaged Products

  • Smooth Peanut Butter 1 Tbsp

Spices

  • Chili Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Kosher Salt 1/2 tsp

  • Black Pepper 1/4 tsp

  • Ground Cumin 1/2 tsp

  • Ground Turmeric 1 tsp

Preparation

  1. Make Cilantro 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.

    • 1 cup Long Grain Brown Rice
    • 1 tsp, peeled Fresh Ginger
    • 1/4 bunch, stems removed Cilantro
    • 2 cups Water
    • 1/2 tsp Kosher Salt
  2. Prepare Protein

    Prepare chickpeas, set aside.

    • 2 cans, 15 oz each, drained and rinsed Canned 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 Chili Flakes
    • 1/4 tsp Black Pepper
  4. Prepare Vegetables

    Prepare vegetables. Set aside.

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

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, 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, yogurt, cream, broth, 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 broth or water if curry seems too dry. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1/2 cup Plain Yogurt
    • 1/2 cup Heavy Cream
    • 1 cup Vegetable Stock
    • 1 Tbsp Smooth Peanut Butter
    • 1 pinch, or to taste Kosher Salt
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 19.0 g 24%
Total Saturated Fat 7.0 g 33%
Unsaturated Fat 12 g  
Low Cholesterol 25 mg 8%
Sodium 1140 mg 50%
Total Carbohydrate 80 g 29%
Excellent Source: Fiber 14 g 50%
Sugars Total 7 g  
Excellent Source: Protein 21 g 41%
Vitamin C 12 mg 15%
Good Source: Calcium 182 mg 15%
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By Innit Culinary Team