Description
This is an Indian curry with chickpeas and tomatoes in coconut milk.
Ingredients
- ½ cups Basmati Rice
- 1 cup Water
- 1 pinch Salt
- 2 Tablespoons Olive Oil
- 2 Onions, Chopped
- 2 cloves Garlic, Chopped
- 1 Tablespoon Curry Paste, Or More To Taste
- 400 milliliters Coconut Milk
- 400 milliliters Canned Chickpeas, Drained And Rinsed
- 2 teaspoons Soy Sauce
- 3 Tomatoes, Chopped
- 1 Tablespoon Chopped Basil
- ½ Lime, Juiced
- 1 teaspoon Maple Syrup (or To Taste)
Preparation
Boil rice with water and a pinch of salt, according to the instructions on the package.
Heat a frying pan with olive oil. Add chopped onions and cook for about 5 minutes, until softened. Add garlic and cook for another minute.
Add curry paste and coconut milk, mix until combined. Taste, and if needed, add more curry paste or salt.
Add chickpeas and soy sauce. Stir and cook over medium heat for another 5 minutes.
Add chopped tomatoes, basil, and lime juice stir and cook for 2–5 minutes, or until tomatoes are softened. Add maple syrup. Taste, and add more soy sauce if desired. Stir and turn off heat.
Serve curry with rice.
