Chickpea Curry
Marked for Revision Time: 35 min Yields: serves Cost: $2.42 per serve Difficulty: 2/10
From a TikTok video I downloaded years ago. Doesn’t specify many of the quantities. Makes very little mess. I once put the spices in a ziploc bag and made this (sans rice) on a camping trip to Dunns Swamp.
Ingredients
- Basmati rice 1 cup
- Water 1.5 cups
- Brown onions 1 whole
- Ginger 2 cm
- Garlic 3 cloves
- Turmeric (ground) 0.5 tsp
- Mustard seeds 1.5 tsp
- Cumin (ground) 1.5 tsp
- Coriander (ground) 1 tsp
- Tomato paste 3 tbsp
- Tinned chickpeas 800 grams (2 cans)
- Coconut milk 400 ml (1 can)
rice
spices
Steps
- Make rice: Add rice and water to a medium saucepan and bring to a simmer on medium-high. Cover and reduce to medium-low and simmer for 13 minutes. Remove from heat for 10 minutes. Remove lid, fluff and allow to steam dry for 2 minutes.
- Chop onion into large pieces, slice ginger and garlic thinly. Combine spices in a bowl.
- Sweat onions in large pot for 3 minutes in oil.
- Add garlic, ginger. Fry for 30 seconds.
- Add tomato paste and fry for another minute.
- Add spices, stir for a few seconds then add chickpeas and stir through, fry for 5 minutes.
- Add coconut milk, simmer 15 minutes.
