Ingredients
4 ServingsProduce
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Fresh Ginger 1 Tbsp
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Cilantro 1/2 bunch
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Garlic Cloves 4
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Yellow Onion 1
Dry Goods
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Basmati Rice 1 cup
Pantry
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Black Pepper 1/4 tsp
Dairy & Eggs
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Plain Yogurt 1/2 cup
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Heavy Cream 1/2 cup
Canned/Bottled Goods
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Coconut Milk 1 can
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Vegetable Stock 1 cup
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Ghee 2 Tbsp
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Canned Chickpeas 2 cans
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Tomato Paste 1/4 cup
Packaged Products
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Smooth Peanut Butter 1 Tbsp
Spices
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Chili Flakes 1/2 tsp
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Garam Masala 1 Tbsp
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Kosher Salt 1 tsp
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Ground Cumin 1/2 tsp
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Ground Turmeric 1 tsp
Preparation
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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
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Prepare Protein
Prepare chickpeas, set aside.
- 2 cans, 15 oz each, drained and rinsed Canned Chickpeas
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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
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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
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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
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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
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25 mg | 8% |
Sodium | 1440 mg | 60% |
Total Carbohydrate | 84 g | 31% |
Excellent Source: Fiber
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13 g | 46% |
Sugars Total | 7 g | |
Excellent Source: Protein
![]() |
22 g | 44% |
Vitamin C | 11 mg | 10% |
Calcium Ca | 206 mg | 15% |
By Innit Culinary Team