Tomato Chickpea Curry with Cilantro-Ginger Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 4 tsp

  • Cilantro 3/4 bunch

  • Cauliflower 1/2

  • Yukon Gold Potatoes 2

  • Garlic Cloves 4

  • Yellow Onion 1

Spices

  • Chili Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Kosher Salt 1/2 tsp

  • Black Pepper 1/4 tsp

  • Ground Turmeric 2 tsp

  • Black Mustard Seeds 1 Tbsp

Dry Goods

  • Long Grain Brown Rice 1 cup

Canned/Bottled Goods

  • Canned Roma Tomato 1 can

  • Vegetable Stock 3 cups

  • Ghee 2 Tbsp

  • Canned Chickpeas 2 cans

  • Tomato Paste 1/4 cup

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 Tbsp Black Mustard Seeds
    • 2 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, minced Garlic Cloves
    • 1 Tbsp, grated Fresh Ginger
    • 2, medium, cut into 0.5 inch dice Yukon Gold Potatoes
    • 1/2, medium, cut into florets Cauliflower
    • 1/2 bunch, chopped, leaves & tender stems Cilantro

  5. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1 can, 15 oz can Canned Roma Tomato
    • 3 cups Vegetable Stock

  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Suggested Meals

Caramelized Onion &

Shroom Naan Pizza

Apple Crunch

Muffin

Smoked Paprika

Frittata

Chicken & Kale

Tortellini Soup

French Onion

Dip

Nutrition

  Amount per
serving		 Daily value percentage
Calories 640 kcal  
Low Fat 13.0 g 16%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 10 g  
Low Cholesterol 5 mg 2%
Sodium 1290 mg 60%
Total Carbohydrate 106 g 38%
Excellent Source: Fiber 20 g 70%
Sugars Total 11 g  
Excellent Source: Protein 26 g 51%
Excellent Source: Vitamin C 78 mg 90%
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By Innit Culinary Team