Creamy Coconut Chickpea Curry with Basmati Rice
Chickpeas simmmered in coconut milk with cumin, coriander and garam masala are served over basmati rice.
- 150 g basmati rice
- 400 g tinned chickpeas
- 400 ml coconut milk
- 1 medium white onion
- 15 g fresh ginger
- 3 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 200 g tinned chopped tomatoes
- 20 g fresh coriander
- 2 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice until water runs clear, then cook in 300ml boiling salted water for 12 minutes until tender
- Step 2
Heat oil in a large pan over medium heat, add diced onion and cook for 4 minutes until softened
- Step 3
Add minced ginger and garlic, cook for 1 minute until fragrant
- Step 4
Add cumin, coriander and garam masala, stir for 30 seconds until aromatic
- Step 5
Pour in chopped tomatoes and cook for 3 minutes until slightly reduced
- Step 6
Add drained chickpeas and coconut milk, bring to a gentle simmer
- Step 7
Season with salt and pepper, simmer for 5 minutes until sauce thickens slightly
- Step 8
Drain rice and serve topped with curry, garnished with fresh coriander
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