Chickpea Curry (Indian Style) over Basmati Rice
- Ready In:
- 1 vidalia onion, chopped (or any large sweet onion)
- 4 garlic cloves, minced
- 1⁄4 teaspoon red chili powder, to taste
- 3⁄4 teaspoon cumin
- 1 1⁄2 teaspoons curry powder (I like the brand Madras)
- 1⁄2 teaspoon coriander
- 2 (14 1/2 ounce) cans chickpeas, half the liquid reserved
- 1⁄2 lemon, juice of
- 3 tablespoons tomato paste
- 2 teaspoons peanut butter
- 1⁄2 cup cilantro leaf
FOR THE RICE
- 1 1⁄2 cups basmati rice
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon turmeric
- 3 cups water
For the rice:
- Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
- Add 1 tbsp butter to a skillet over medium heat.
- Add rice to skillet and toast in butter for a minute or two until fragrant.
- Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
- Next add 3 cups of water and cover.
- Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
- Remove from heat and let sit a minute or two.
- Fluff rice with fork, and keep covered until ready to serve.
For the curry:
- Saute onion and garlic over medium heat until softened and slighty browned.
- Add chili powder or chilli if using and cook for another minute or so.
- Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
- Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
- Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
- If pan seems try, please add a little water, 1/4 cup at a time.
- Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
- Add blended chickpeas back to the pan and cook for another 5 or so minutes.
- Finally, add the 2 tsp of peanut butter, until melted into the curry.
- Stir in 1/2 of the cilantro leaves.
- Season with salt and pepper to taste.
- Serve over the basmati rice and top with remaining cilantro leaves.
Join The Conversation
We had a party 2 weeks ago, and didn't have a clue what to cook for my daughter who is vegetarian. Thanks for posting this recipe. I had everything in my cupboard and fridge. The peanut butter made a huge difference in flavour - made it very creamy as I have lactose intolerance. <br/><br/>This dish was so popular that I had to tell my daughter to get her food quickly! I have made it a lot and guess what I'm having for dinner tonight? Very quick, easy and cheap to make! I added loads of fresh coriander which made it taste really fresh and full of flavour!