Photo by Muhammad Khawar Nazir on Pexels
Indian Chickpea Curry with Coconut Rice
Chickpea curry cooked with onion, garlic, ginger, cumin, coriander, turmeric, garam masala and tomatoes, with coconut rice.
- 150 g basmati rice
- 200 ml coconut milk
- 400 g chickpeas
- 1 medium onion
- 3 pieces garlic cloves
- 15 g fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 400 g chopped tomatoes
- 20 g fresh coriander
Shop these in one order
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 water for 12 minutes until tender
- Step 2
Meanwhile, dice onion finely and mince garlic and ginger
- Step 3
Heat 2 tbsp oil in large pan over medium heat, add onion and cook 3 minutes until softened
- Step 4
Add garlic, ginger, cumin, coriander, turmeric and garam masala, cook 1 minute until fragrant
- Step 5
Add chopped tomatoes and simmer 5 minutes until thickened
- Step 6
Drain and rinse chickpeas, add to pan with 100ml coconut milk
- Step 7
Simmer 8 minutes until sauce is rich and chickpeas are heated through
- Step 8
Stir remaining coconut milk into cooked rice with pinch of salt
- Step 9
Season curry with salt and pepper, garnish with fresh coriander
- Step 10
Serve curry over coconut rice
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
