Indian Curry Butter Chickpeas (Vegetarian)
Indian Curry Butter Chickpeas (Vegetarian)
Prep: 15 minutes — Total: 40 minutes
1 pinch of saffron
1 can of chickpeas (or cooked tofu)
2 cup basmati rice
1 3/4 cup vegetable stock
3 tbsp ghee or butter
1 large onion, diced
3 cloves garlic, thinly sliced
1 tbsp fresh ginger, grated
2 tbsp yellow or red curry
1 tbsp garam masala*
1/2 tbsp whole coriander (hand ground)
1 tbsp sugar
1 tsp cayenne pepper
1 tsp salt
4 tbsp tomato paste
1 can full fat coconut milk
*Homemade Garam Masala: You can use a store bought Garam Masala mix, however, I promise that is a million times better when it is home made.
1 tbsp cardamom
2 tbsp whole coriander seeds
1 tbsp cumin
1 tbsp black peppercorn
1 tsp cloves
1 tsp fennel seeds
1/2 tsp ground nutmeg
1, 3” Ceylon cinnamon stick
1 star anise pod
Grind Garam Masala spices to a powder and put in spice jar for future use.
Grind 1 pinch of saffron in mortar and put the powder into a small bowl or teacup. Place one ice-cube on top and cover the container. Set aside and let melt.
Place the rice in a fine mesh strainer and run under cold water, mixing the rice with your hand, for 1 to 2 minutes to release excess starch. In a medium pot, bring the rice, vegetable stock, and salt to a boil. Cover the pot with a tight fitting lid, then turn the heat down to low and cook for 15 to 20 minutes, until all of the water is absorbed. immediately remove the pan from the heat and allow it to sit covered for at least 5 minutes. Once ready to serve, fluff the rice with a fork.
While the Rise is still cooking, rinse and dry chickpeas, set aside.
Melt the ghee or butter then add the onions, garlic and ginger and sauté for 5 minutes. Add the remaining spices, tomato paste and coconut milk. Stir until combined, then simmer for 10 minutes.
Add chickpeas to the sauce and stir to coat everything. Once rice is finished cooking stir in your saffron mixture, until the rice is evenly coated and yellow. Serve with toasted coconut flakes and fresh parsley or onion greens.
