- Total time :
- 45 mins
- Prep Time :
- 15 mins
- Cook Time :
- 30 mins
2 tbsp (30 mL) butter
1 large onion, finely chopped
1 green finger chili pepper, seeded and diced (optional)
1 tbsp (15 mL) minced fresh ginger
3 cloves garlic, minced
2 tbsp (30 mL) garam masala
1 tsp (5 mL) each curry powder, ground turmeric and paprika
1/2 tsp (2 mL) each salt and pepper
2 cans (540 mL each) chickpeas, drained and rinsed
2 tbsp (30 mL) tomato paste
1 jar (680 mL) strained puréed tomatoes (passata)
1 can (400 mL) coconut milk
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) brown sugar
1 1/4 cups (300 mL) Tilda® Traditional Pure Basmati Rice
2 tbsp (30 mL) finely chopped cilantro
- Melt butter in large saucepan or high-sided skillet set over medium heat; cook onion, chili (if using), ginger and garlic for about 5 minutes or until onion is softened.
- Stir in garam masala, curry, turmeric, paprika, salt and pepper. Cook for about 2 minutes or until fragrant. Add chickpeas; cook for about 2 minutes or until well coated. Stir in tomato paste; cook for 1 minute.
- Stir in tomatoes, coconut milk, lemon juice and sugar; bring to boil. Reduce heat to medium-low; simmer for 15 to 20 minutes or until thickened.
- Meanwhile, heat rice according to package directions. Divide rice among 6 bowls. Garnish with cilantro.
Tip: Serve with a dollop of yogurt and chopped toasted cashews if desired.