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Chickpea Coconut Curry over Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large skillet
  • Medium saucepan

Ingredients
  

  • 1 1/2 cups long grain white rice
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 can (13.5 ounces) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cook the rice according to package directions in a medium saucepan and set aside.
  • Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until it softens and turns translucent.
  • Stir in the minced garlic and cook for one minute until fragrant.
  • Add the curry powder, ground cumin, salt, and black pepper. Stir for 30 seconds to toast the spices.
  • Pour in the drained chickpeas and the full can of coconut milk. Bring the mixture to a gentle simmer.
  • Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly around the chickpeas.
  • Spoon the curry over the cooked rice and serve.

Notes

If the sauce thickens too much while simmering, add a splash of water to loosen it. Leftovers reheat well on the stove with a little extra coconut milk or water stirred in to restore creaminess. For milder flavor, start with one tablespoon of curry powder and add more at the end if needed.
Course: Main Course
Cuisine: Indian
Equipment: Large skillet, Medium saucepan