1. Cook Coconut Rice

   Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & 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 Canned Coconut Milk
   • 3/4 cup Water
   • 1 tsp Kosher Salt
   • 1 cup Basmati Rice
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 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger
   • 1/2 bunch , chopped, leaves and tender stems Fresh Cilantro Leaf
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 Canned Red Tomato Paste with no salt
   • 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!

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	Amount per serving	Daily value percentage
Calories	770 kcal
Total Fat	37 g	47%
Total Saturated Fat	25 g	126%
Unsaturated Fat	12 g
Low Cholesterol	25 mg	8%
Sodium	1440 mg	60%
Total Carbohydrate	84 g	31%
Excellent Source: Fiber	13 g	46%
Sugars Total	7 g
Excellent Source: Protein	22 g	44%
Vitamin C	11 mg	10%
Calcium Ca	206 mg	15%

Load More

	Amount per serving	Daily value percentage
Excellent Source: Iron	11 mg	60%
Vitamin D	0.3 µg	2%
Good Source: Potassium	1080 mg	25%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.2 mg	20%
Niacin	5 mg	30%
Pantothenic Acid	1.7 mg	35%
Vitamin B-6	1.4 mg	80%
Folate (B9)	98 µg	25%
Vitamin B-12	0.1 µg	6%

By Innit Culinary Team