Ingredients

4 Servings

Produce

  • Fresh Ginger 1 Tbsp

  • Cilantro 1/2 bunch

  • Garlic Cloves 4

  • Yellow Onion 1

Spices

  • Kosher Salt 1 tsp

  • Ground Coriander 1/2 tsp

  • Cinnamon Stick 1

  • Paprika 1 Tbsp

  • Ground Cumin 1/2 tsp

  • Ground Clove 1/4 tsp

  • Ground Cardamom 1 tsp

Dry Goods

  • Basmati Rice 1 cup

Baking Products

  • Brown Sugar 1 Tbsp

Canned/Bottled Goods

  • Coconut Milk 1 can

  • Vegetable Stock 2 cups

  • Ghee 2 Tbsp

  • Canned Chickpeas 2 cans

  • Apple Cider Vinegar 1 Tbsp

  • 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 Paprika
    • 1 tsp Ground Cardamom
    • 1/4 tsp Ground Clove
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Coriander
    • 1, broken in half Cinnamon Stick
  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, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar 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 Tbsp Apple Cider Vinegar
    • 2 cups Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 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 720 kcal  
Total Fat 31 g 39%
Total Saturated Fat 21 g 105%
Unsaturated Fat 10 g  
Low Cholesterol < 5 mg 1%
Sodium 1490 mg 60%
Total Carbohydrate 89 g 32%
Excellent Source: Fiber 14 g 50%
Sugars Total 9 g  
Excellent Source: Protein 21 g 43%
Vitamin C 11 mg 10%
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By Innit Culinary Team