Chickpea Curry with Coconut Milk

Ingredients

• 200 g Rice
• 400 g Canned chickpeas
• 200 ml Coconut milk
• 1 piece Onion
• 200 g Canned crushed tomatoes
• 2 cloves Garlic
• 2 tsp Curry powder
• 0.5 tsp Turmeric
• 2 tbsp Oil
• à volonté pinch Salt

Instructions

1. Step 1

   Cook the rice in salted water (400 ml water for 200 g rice) for 18-20 minutes.

2. Step 2

   Peel and mince the onion, crush the garlic.

3. Step 3

   Heat the oil in a large pot or skillet. Sauté the onion and garlic for 3 minutes until tender.

4. Step 4

   Add the curry powder and turmeric, stir well, and cook for 1 minute to infuse the oil.

5. Step 5

   Pour in the crushed tomatoes and coconut milk. Add the drained and rinsed chickpeas. Simmer for 10 minutes.

6. Step 6

   Serve the curry over cooked white rice. Adjust seasoning if needed.