You need this Creamy Chickpea Curry in your life.
I’ve been digging plant based meals lately, for several reasons:
1) Matt and I have morphed into avid gardeners. Okay fine, Matt is the avid gardener. (I try not to kill anything.) After reading a book on heirloom tomatoes I am determined to hone my gardening skills. I can
kill do this. And yes I AM super cool and read books on things like tomatoes in my spare time, sue me.
2) The obvious health benefits: Someone’s Cholesterol is high. It’s not mine, which feels a bit ironic considering Matt’s more likely to order a grilled chicken salad when we eat out. Me? The bacon jam and cheddar burger with special sauce and french fries.
3) They taste amazing. Sometimes I am just plain tired of meat. (I said sometimes. See number two for reference) I do crave plant based meals though.
Beautiful, aren’t they? These babies came from our garden.
As much as I’d love to create some delightful recipe with them and post it here for all you lovely people there is just not enough time to keep them away from my pie hole.
What makes this Creamy Chickpea Curry so amazing?
Ginger root, lime, cilantro, Garam Masala and coconut milk give this dish a complex and creamy flavor.
Garam Masala is an Indian spice mix that typically contains Cloves, Peppercorns, Cinnamon, Cumin, Coriander and Cardamom. All of the store bought ones vary slightly so don’t fear if yours is a little bit different. Paired with a perfectly cooked basmati rice, this creamy chickpea curry will convert you to a plant based meal lover yourself. Trust me.
There are a few simple steps to remember anytime you cook basmati rice. First off, basmati is a long grain rice.
We are not looking for a sticky rice. If you intend to make sticky rice, you would want to use a short or medium grain rice which releases more starch while cooking. Our aim is to have fluffy, individual pieces of rice that soak up our creamy curry sauce. To do this, you need to wash the rice. You will need to do this until the water runs clear and no longer has a milky, cloudy look to it.
We also want to boil our water before we add our rice. Do not throw your rice in cold water and then turn on the heat. (Look at me, being all bossy)
There is probably some debate on this, but to me the right ratio is 1 part rice to 1 3/4 cup water. These are essential steps I always remember when I cook basmati rice.
- 1 T. vegetable oil
- 3 medium carrots, medium diced
- 1 medium sweet onion, small diced
- 1 T. ginger root, grated into a pulp
- 3 cans chickpeas, drained
- 1 T.curry powder
- 2 t. garam masala
- 28 oz. can whole peeled tomatoes, crushed with your hands
- 13.5 oz can coconut milk
- 3/4 t. salt
- 1/2 cup cashews
- 1/2 lime, juiced
- handful of torn cilantro
- 1 cup rice
- 1 3/4 cup water
- 1/4 t. salt
- Dice carrot and onion. Peel and grate ginger on a microplane.
- Crush the tomatoes in a bowl with your hands. Open your can of coconut milk.
- Place a large pot on medium high heat and add vegetable oil. Saute carrot on medium high until beginning to soften, around 4 minutes. Add onion, garlic and spices and saute 3 more minutes.
- Add ginger pulp, tomatoes with juice, chickpeas and agave.
- Simmer on medium low for 15 minutes stirring occasionally to prevent the bottom from burning. Start your basmati rice.
- Add cilantro, lime and cashews at the very end.
- Wash the rice under cool water until the water runs clear. I put my rice in a fine meshed sieve and moved the rice around with my hands while the water washed it.
- Bring the water and salt to a boil in a medium saucepan. Add your rice and stir one time. Wait until you see the water boil again then reduce the heat to low. Cover and cook for 16 minutes.
- Remove the lid, turn off the heat and wait 5 more minutes. Remove from the heat and fluff with a fork.