Tomato Chickpea Curry with Coconut Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 1 Tbsp

  • Cilantro 1/2 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 tsp

  • Black Pepper 1/4 tsp

  • Ground Turmeric 2 tsp

  • Black Mustard Seeds 1 Tbsp

Dry Goods

  • Basmati Rice 1 cup

Canned/Bottled Goods

  • Canned Roma Tomato 1 can

  • Coconut Milk 1 can

  • Vegetable Stock 3 cups

  • Ghee 2 Tbsp

  • Canned Chickpeas 2 cans

  • Tomato Paste 1/4 cup

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 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 Garlic Cloves
    • 1 Tbsp, grated Fresh Ginger
    • 2 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!

Nutrition

  Amount per
serving
Daily value percentage
Calories 840 kcal  
Total Fat 32.0 g 41%
Total Saturated Fat 21.0 g 106%
Unsaturated Fat 11 g  
Low Cholesterol 5 mg 2%
Sodium 1590 mg 70%
Total Carbohydrate 110 g 40%
Excellent Source: Fiber 18 g 65%
Sugars Total 11 g  
Good Source: Protein 27 g 55%
Excellent Source: Vitamin C 78 mg 90%
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By Innit Culinary Team