Ingredients

4 Servings

Produce

  • Fresh Ginger 1 Tbsp

  • Cilantro 1/2 bunch

  • Garlic Cloves 4

  • Yellow Onion 1

Dry Goods

  • Basmati Rice 1 cup

Dairy & Eggs

  • Plain Yogurt 1/2 cup

  • Heavy Cream 1/2 cup

Canned/Bottled Goods

  • Coconut Milk 1 can

  • 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 tsp

  • Black Pepper 1/4 tsp

  • Ground Cumin 1/2 tsp

  • Ground Turmeric 1 tsp

Preparation

  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 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 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 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

By Innit Culinary Team