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Chickpea Butter Curry.cook

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+---
+title: Chickpea Butter Curry
+servings: 2
+category: main course
+cuisine: Indian
+tags: chickpeas,curry,garnish-and-gather,indian,vegetarian
+source: Unknown
+description: A vegetarian curry with chickpeas, cauliflower, and coconut milk, served with spiced oil drizzle
+prep_time: 20 minutes
+cook_time: 20 minutes
+---
+
+In a small #pot{}, bring 1 1/2 cups @water{} & @basmati rice{3/4 cup} to a boil, then cover, reduce heat to low, and cook ~{12-15 minutes} or until @rice{} is tender.
+
+Chop @cauliflower{10 oz} into small florets.
+
+Rinse and drain @chickpeas{1 1/2 cups}.
+
+Heat a large #sauté pan{} with sides over medium-high.
+
+Add @coconut chips{2 tablespoons} and toast, stirring often, for ~{1-2 minutes}, then remove and set aside.
+
+In same #pan{}, heat 3 tablespoons @oil{} over medium-high.
+
+Add @ground fenugreek{1/2 tablespoon}, @coriander{1/2 teaspoon}, @cumin{1/4 teaspoon}, @cardamom{1/8 teaspoon}, @cloves{1/8 teaspoon} and cook, stirring, until fragrant, about ~{30 seconds}, then remove about 1 tablespoon of spiced @oil{} for garnish and set aside.
+
+Add @onion{1/4 cup}, @diced ginger{2 tablespoons}, @garam masala{1 1/2 teaspoons}, @garlic{1 teaspoon}, @cayenne{1/4 teaspoon} to remaining spiced @oil{} in #pot{} and cook, stirring often, ~{4-5 minutes}.
+
+Add @tomato sauce{1 1/2 cups}, @cauliflower{}, @chickpeas{} & @salt{}, then reduce heat to low, cover, and cook ~{12-18 minutes} or until @cauliflower{} is tender.
+
+Chop @cilantro{2 tablespoons}.
+
+Fluff @rice{} with a #fork{} and season to taste.
+
+Remove curry from heat and stir in @coconut milk{1/2 cup}.
+
+Serve curry over @rice{}, drizzle spiced @oil{} over top and garnish with @cilantro{} & @coconut flakes{}.