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Chickpea Curry with Pilaf Rice
A complete and flavorful Indian curry with coconut milk, spices, chickpeas, and vegetables, served with rice. This comforting vegetarian stew is ready in 35 minutes.
Ingredients
- 200 g Rice
- 400 g Canned chickpeas
- 1 medium Onions
- 200 g Tomatoes
- 200 ml Coconut milk
- 2 tsp Curry powder
- 2 tbsp Oil
- 400 ml Water
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Step 1
Begin cooking the rice: pour 400 ml of salted water into a saucepan, bring to a boil and add the rice. Reduce heat and let simmer covered for approximately 18 minutes.
Step 2
Meanwhile, finely chop the onions and tomatoes.
Step 3
Drain the canned chickpeas.
Step 4
In a Dutch oven or large pan, heat the oil over medium heat and sauté the onions for 3-4 minutes until translucent.
Step 5
Sprinkle the curry powder and mix well for 1 minute to release the flavors.
Step 6
Add the tomatoes and chickpeas, then the coconut milk. Mix well.
Step 7
Simmer over low heat for 10-12 minutes. Season with salt and pepper to taste.
Step 8
Pour the curry into bowls and serve with the pilaf rice on the side.