Coconut chickpea curry with fluffy basmati rice
This one-pot chickpea coconut curry is a simple, comforting recipe with the added bonus of being vegan. Paired with perfectly cooked Tilda Pure Basmati Rice, this dish is ideal for busy weekdays or hosting a crowd. We served ours topped with a vibrant green chutney.
Ingredients
Metric
Imperial
For the basmati rice
- 150g of Tilda Pure Basmati Rice
- 300ml of cold water
- 1 pinch of salt
For the coconut chickpea curry
- 1 tbsp of vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 knob of ginger, thumb-sized piece, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tbsp of chilli flakes, optional
- 1 400g tin chickpeas, drained and rinsed
- 200ml of coconut milk
- 1 tbsp of tomato purée
- salt to taste
- juice of half a lime
For serving
Method
Rinse the basmati rice under cold water until the water runs clear
- 150g of Tilda Pure Basmati Rice
Place the rice in a saucepan with the cold water and a pinch of salt
- 300ml of cold water
- 1 pinch of salt
Bring to the boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 10-12 minutes
Remove from the heat and let it stand, covered, for 3 minutes. Fluff with a fork before serving
Heat the oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent
- 1 tbsp of vegetable oil
- 1 small onion, finely chopped
Stir in the garlic and ginger, cooking for another minute until fragrant
- 2 garlic cloves, minced
- 1 knob of ginger, thumb-sized piece, grated
Add the cumin, coriander, turmeric and chilli flakes (if using). Cook for 30 seconds to toast the spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tbsp of chilli flakes, optional
Stir in the chickpeas, coconut milk and tomato purée. Simmer gently for 10 minutes until the sauce thickens slightly
- 1 400g tin chickpeas, drained and rinsed
- 200ml of coconut milk
- 1 tbsp of tomato purée
Season with salt and a squeeze of lime juice to taste
- salt to taste
- juice of half a lime
Spoon the fluffy basmati rice onto plates and ladle the coconut chickpea curry over the top
Garnish with fresh coriander leaves and serve with lime wedges on the side
Brought to you by Tilda
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