Photo by Muhammad Khawar Nazir on Pexels
Spiced Chickpea Curry with Coconut Rice
Basmati rice cooked with coconut milk, served with chickpeas simmered in onion and tomato spiced with cumin.
- 200 g basmati rice
- 200 ml coconut milk
- 800 g tinned chickpeas
- 1 piece white onion
- 4 pieces garlic cloves
- 25 g fresh ginger
- 400 g tinned chopped tomatoes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tbsp vegetable oil
- 20 g fresh coriander
- 1 tsp salt
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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 with half the coconut milk and 300ml water for 15 minutes
- Step 2
Drain and rinse chickpeas
- Step 3
Dice onion finely, mince garlic and ginger
- Step 4
Heat oil in a large pan over medium heat
- Step 5
Add onion and cook for 5 minutes until softened
- Step 6
Add garlic, ginger, cumin, coriander, turmeric and garam masala, cook for 1 minute
- Step 7
Add chopped tomatoes and remaining coconut milk, simmer for 5 minutes
- Step 8
Add chickpeas and salt, simmer for 15 minutes until sauce thickens
- Step 9
Taste and adjust seasoning
- Step 10
Chop fresh coriander roughly
- Step 11
Serve curry over coconut rice, garnished with fresh coriander
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