Sweet & Sour Chickpea Curry with Cilantro-Ginger Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 4 tsp

  • Cilantro 3/4 bunch

  • Garlic Clove 4 cloves

  • Yellow Onion 1

Spices

  • Kosher Salt 1/2 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

  • Long Grain Brown Rice 1 cup

Pantry

  • Apple Cider Vinegar 1 Tbsp

  • Brown Sugar 1 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 2 cups

  • Ghee 2 Tbsp

  • Canned Chickpeas 2 cans

  • Tomato Paste 1/4 cup

Preparation

  1. Make Cilantro Ginger Rice

    Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

    • 1 cup Long Grain Brown Rice
    • 1 tsp, peeled Fresh Ginger
    • 1/4 bunch, stems removed Cilantro
    • 2 cups Water
    • 1/2 tsp Kosher Salt
  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 cloves, minced Garlic Clove
    • 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
Low Calorie 520 kcal  
Low Fat 11.0 g 14%
Total Saturated Fat 2.0 g 11%
Unsaturated Fat 9 g  
Low Cholesterol < 5 mg 1%
Sodium 1190 mg 50%
Total Carbohydrate 84 g 31%
Excellent Source: Fiber 15 g 55%
Sugars Total 9 g  
Excellent Source: Protein 20 g 39%
Vitamin C 11 mg 15%
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By Innit Culinary Team