---
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{}.